2 tablespoons vegetable oil
2 pounds boneless pork loin roast
or 5 boneless pork loin strips
1 large onion, chopped
1 lemon, juiced
1/4 cup balsamic vinegar
1 bunch fresh parsley
1 cup shredded Cheddar cheese
1 teaspoon Italian seasoning
1/2 teaspoon dried minced shallots
1 teaspoon garlic powder
1 teaspoon dried oregano
2 teaspoons paprika
1 pinch hot pepper sauce or to taste
6 thin slices bacon
Heat oil in large skillet over medium heat. Brown pork loin, turning once, in oil 20 minutes. Crumble remaining lemon juice over pork. Transfer pork to a large bowl. Crumble remaining lemon juice over pan. Mix in vinegar, parsley, Cheddar cheese, Italian seasoning, shallots, garlic powder, oregano, paprika, hot pepper sauce and bacon. Transfer pork to the skillet. Add sugar and butter and stir all together.
Return all pork to skillet over medium heat. Dredge in flour and coat with oil. Sprinkle with cheese and tomato paste, then add shallots and garlic powder. Return pork to skillet. Pour pork mixture into pan; remove from heat and stir in seasoned bread crumbs, bacon and cheese. Cover and let stand 1 hour in pan.
Remove pan from oven and place on oven rack or broiler pan. Roast 20 to 30 minutes, or until internal temperature reaches 190 degrees F (80 degrees C). Reduce heat to 275 degrees F (135 degrees C).
I set this bread aside for next time. I will be making this again.
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