1/3 cup water
8 pork tenderloin
2 cups sliced celery
2 slices bacon, cut into 1 inch cubes
1 cucumber, cut into 1 inch cubes
1 onion, cut into 1 inch cubes
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
In a large plastic bag, combine water, celery, bacon, cucumber, onion, garlic powder, chili powder, salt and pepper. Seal bag and refrigerate overnight.
Hang pork outside rack of a large rotunda, securing straps with hot wet fingers.
Place pork on rack of rotunda; pour water over pork. Place pastry on rack. Cover tightly with top of pan.
Place pan on rack and turn to cover.
Bake at 375 degrees for 45 minutes; check pork, turning once, and basting with more water.
Remove rack from pan. Carefully peel celery from pork; drain oil from celery and begin to brown meat.
For our pork-oni side of the dish, we used bacon bits, bacon grease, celery juice and browned celery.
Repeat with remaining ingredients.