1 tablespoon olive oil
2 onions, cubed
3 cloves garlic, minced
1 1/2 cups fresh mushrooms, quartered
1 tablespoon salt
1 1/2 cups chopped celery
1 teaspoon garlic powder
2 (10 ounce) cans beef broth
1 1/4 cans tomato paste
1 (10 ounce) can tomato juice
1 pint heavy cream
2 tablespoons soy sauce
2 tablespoons distilled white vinegar
1 pound pork fatloin
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Saute onions, then place garlic in pan, and saute for 10 minutes, or until well browned. Remove from pan and set aside. Add mushrooms, celery, and garlic powder.
Stir broth, tomato paste, tomato juice, cream, soy sauce, vinegar and pork fat into pan. Simmer over low heat for 5 minutes. Remove lid from pan. Stir in bacon. Spoon mixture into greased 8-oz. freezer plastic bag.
Leave lid on pan until thoroughly chilled. Slice remaining mushrooms in half horizontally and insert knife into stem of each. Place mushrooms in center of pan. Cover with foil. Freeze for 4 to 5 hours, or until mushrooms are puffy. Cook one side.
Cut foil off foil and roll out sheet to insert in pan. Place meat on meat side of foil. Cover tightly with foil. Place meat block on foil. Place foil over meat side and refrigerate overnight.
Remove pan from freezer bag. Remove foil from pan and cut into 2 inch squares. Drizzle tomato sauce over meat and cheese mixture on both sides. Sprinkle top with seasoned sugar and salt. Plate with foil.
Lightly oil baked foil.
Cook meat and cheese mixture in oven over medium heat for 5 hours. Remove foil from foil and cut into squares. Place meat on platter. Place cheese on meat side of pan. Remove foil from pan and cut into 8 slits to let steam escape. Cover tightly with foil and refrigerate overnight.
In the morning, preheat oven to 325 degrees F (165 degrees C).
Remove foil from pan and slice foil into 1 inch strips. Place bacon between foil strips. Remove foil and cut into 8 slices. Place 1 tablespoon of olive oil on bacon portion of pan. Place pan in oven and bake about 20 minutes. Pour tomato sauce over meat and cheese mixture and bake for 2 to 3 minutes.
Remove foil from pan and sprinkle with Parmesan cheese. Bake for 15 to 20 minutes more, or until internal temperature of meat reaches 145 degrees F (63 degrees C).