1 pound boneless pork tenderloin
1/4 cup vegetable oil
1 1/2 cups water
2 cups filtered milk
1 onion, seeded and cut into 1/2 inch pieces
1 1/2 cups packed light brown sugar
1/4 cup all-purpose flour
1 brandy schnapps
3 tablespoons equal parts distilled white vinegar
1 tablespoon paprika
1 tablespoon celery salt
1/4 teaspoon smoked paprika
12 slices bacon
4 ounces sausage sausage
1 egg
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Heat 800 degrees F (450 degrees C) oil in a large nonstick skillet over medium heat. Stir in water and 1 cup milk.
Bring a large pot of water to a boil. Add pork, and cook for about 30 minutes (do not cook longer than necessary and waste time cooking pork). Drain, reserving about 1/2 cup liquid. Separate aluminum foil into 8 wedges. Place a slice of bacon on each foil strip and roll up. Place 1 slice of sausage on each foil strip. Place the bacon on a large platter or dish.
Place onion, brown sugar, cinnamon stick and sugar cube in plastic bag. Crush cheese slice into small pieces. Crack egg into small pieces. Roll up paper plastic pieces, leaving 1 inch tail ends. Cut the bacon, sausage and green pepper into 8 wedges. Place sausage wedges on top of onion, brown sugar and cinnamon stick pieces so that the edges meet at full thickness; using spot blender or food processor, blend beer, ketchup, Worcestershire sauce, brown sugar, mustard, brown sugar, cumin, pepper and salt into the bag with the Swiss pepper. Fold over the bacon if desired. Drizzle egg on both bacon and sausage. Lay slices of pork over the steaks. Roll and refrigerate until on serving.
Slice seasoned bacon strips horizontally across both sides of the pan, then dip into egg to make a log. Place log on top of steaks. Place steaks on a platter, overlapping the ends to seal perfectly. Top steaks with cooked sausage and eggs.
Assemble steaks: Wrap steaks with bacon strips and grease edges. Tie steaks with wire loops. Insert skewers into steaks, slow cooking and carving. Place steaks on buns or platters in or near the center of each plate, if desired. Serve steaks and vegetables steamed or with drippings. Refrigerate steaks for several hours.