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Roasted Pork Loin Recipe


1 pound lean, beef roast

2 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons olive oil

2 eggs, separated

8 ounces coarse saltine cracker crumbs

1 (8 ounce) can tomato paste

2 (16 ounce) cans tomato paste with juice


Slice the roast into 2 inch pieces. Cover pieces with the garlic and oil, and rub with olive oil to coat. Cover with the baking powder, and set aside.

Heat oil in a medium saucepan. Place the roast pieces in hot oil, stirring until they fry. Remove pieces from hot oil, and drain on paper towels.

Transfer the chicken pieces to the pan, and cook over medium heat for about 15 minutes. Transfer the asparagus pieces to the pan. Season with saltine cracker crumbs, and sprinkle over the roast pan. Heat to desired degree of heat.

Meanwhile, prepare the remaining ingredients according to package directions. Warm tomato paste over medium heat, and pour marinated pork over the top. Bring to a boil, and cook for one to two minutes.

Remove cover from the pan, and bring to a boil, along with the bread crumbs. Reduce heat to medium, and simmer for about 5 minutes, stirring constantly. Return pork to the pan.

Cover, reduce heat, and simmer for about one minute, or until all of the liquid has evaporated.

Remove the pan from heat, and spoon sauce over the roast pieces. Heat to desired degree of heat, and serve.