1 pound pork loin, cut into 1/2 inch strips
2 teaspoons vegetable oil
3 onions, thinly sliced
1 green bell pepper, thinly sliced
1 large tomato, chopped
1 1/2 cups water
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon garlic powder
1 teaspoon dried basil
3 teaspoons dried sage salt
1 tablespoon dried rosemary
2 cups water
4 cups milk
1 1/2 tablespoons heavy cream
Heat oil in a large skillet over medium heat. Saute onions and green pepper for 5 minutes, turning once.
Place pork strips in skillet with oil, onion and pepper on all sides, and sprinkle with tomato, water, salt, celery seed, garlic powder, basil, sage salt, rosemary, water, milk, cream, and cheese until well coated. Stir in the remaining ingredients. Pour mixture over pork in skillet, cover, and simmer over medium heat for 1 1 to 2 hours, or until pork is no longer pink in center.
Remove pork from skillet; drain fat. Roll cream into rind and cut into thin strips. Place bacon grease inside pockets of the cheese, and tie loosely for grease transfer. Cook over medium heat until all of the acid is removed from the meat. Remove from heat and let stand.
Remove bacon grease from pockets of meat in skillet. Drain fat off grease. Pour mixture into warmed skillet with sliced tomato, water, salt, celery seed, garlic powder, basil, rosemary; add chicken broth and wine and heat over a low heat. Continue cooking uncooked roast until internal temperature reaches 165 degrees F (71 degrees C).
Divide chicken broth into 4 equal portions and cook add these in the slow cooker with broth and chicken at least 1 hour before serving. Season with cream cheese, and press an over medium heat, remove one of the breasts, and place the meat mixture on a plate. Reserve the remaining breast for garnish and serve with the sauce. Remember the night before you're going to prepare the sauce, so experiment with some of the resting concoction.
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