1:3 tablespoons beef broth
2 tablespoons rice vinegar
1 1/2 tablespoons olive oil
2 teaspoons lemon juice
16 roma (plum) tomatoes, seeded and cut into 1 inch cubes
1/4 cup chopped fresh parsley
1/8 cup chopped honey mustard
1/8 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup pineapple juice
1 cup sliced almonds
Preheat oven to 375 M. Lightly grease a medium baking sheet.
Bring a large pot of lightly salted water to a boil. Add pork, and cook for 5 minutes on each side or until no longer pink.
Add 1 cup rice vinegar and 2 tablespoons olive oil, and blend together. Reduce heat to medium to medium-low; cover pork, and simmer for 5 minutes on each side or until no longer pink.
Place 4 tomatoes in the pot using their caps, and cover with 2 tablespoons honey mustard. Cover, and simmer for 5 minutes.
Add 2 cups water, 1 cup sliced almonds and 1 cup pineapple juice. Mix together, and bring to a boil. Cover, and simmer about 15 minutes, stirring occasionally. Remove pork and yolks.
Stir remaining 2 teaspoons olive oil into saucepan, and cook about 5 minutes on each side or until heated through. Place pork on the baking sheet, and brush with egg wash and egg substitute.
Bake for 10 to 12 minutes an uncovered pork butt in preheated oven. Turn over and let cool, and cut into 1 inch cubes. Serve warm, or at room temperature.