3 pounds pork loin roast
3 tablespoons brown sugar
1 onion, chopped
1 teaspoon olive oil
3 cloves garlic, minced
1 teaspoon lemon juice
3 jalapeno pepper, seeded and minced
2 green onions, shredded
1 teaspoon salt
1 teaspoon ground black pepper
1 small green bell pepper, seeded and chopped
1 (14 ounce) can tomato soup
2 (14 ounce) cans Italian-style diced tomatoes
1 (4 ounce) can tomato paste
2 (10 ounce) cans tomato juice concentrate
1/2 cup milk
1 teaspoon dried parsley
In a large bowl, mix brown sugar, onion, olive oil, garlic, lemon juice, jalapeno pepper, green onions, salt, pepper, bell pepper and tomato soup. Transfer into a large bowl. Stir tomato paste into meat mixture.
In a small bowl, mix tomato soup with tomato juice concentrate, tomato puree, tomato paste, tomato puree, tomato paste, tomato puree, tomato paste, tomato puree, tomato paste, tomato puree, tomato paste and tomato puree.
In a medium saucepan, heat tomato puree about medium heat, stirring constantly, until the mixture is thickened. Then pour in milk, if desired. Gradually heat, stirring constantly, until the milk has been mixed in. Gradually whisk in parsley and salt, if desired.
Pour mixture into the meat mixture. Cover the pan and refrigerate over night.
Remove the pan from the refrigerator and slice pork loin into 1/2 inch strips. Remove the strips from the pan and discard. Cover the pan with aluminum foil and allow the meat to marinate in liquid about 4 hours. Sear the pork loin on both sides.
Release the marinade by swirling in the tomato puree, tomato paste, tomato puree, tomato puree, tomato paste, tomato puree and tomato paste until thoroughly combined.