Corned Beef and Stuffed Pork Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Heat 1 teaspoon of dry mustard and salt and pepper in a small saucepan. Sprinkle meat cubes in the bottom of a 9x13 inch baking dish. Lightly grease baking dish.

Place vegetable mixture in baking dish. Spread the bacon over the meat. Place 1/2 tablespoon of the olive oil over the meat cubes.

Bake at 350 degrees F (175 degrees C) for 45 minutes. Roll pork and bacon, turning over, in the baking dish for 5 minutes. Roll the stuffed pork over the base of the meat. Reduce heat to medium-low; cook, uncovered, stirring, for 5 minutes.

Toss a tomato with olive oil and lightly sprinkle over the top of the uncooked stuffed pork. Bake for about 15 minutes, topping off with 1/4 cup of the bacon grease. Spoon sauce in a small bowl and remove from heat; stir in the Worcestershire sauce.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 6 minutes or until al dente; drain and reserve.

In a mixing bowl, combine tomato, olive oil, cheese and salt and pepper; toss well.

Pour grease into the bottom of a large roasting pan. Place roasting pan on a large platter with lid closed. Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

Place onions and parsley in a large saucepan and add enough water to cover. Bring water to a boil, and add sliced tomato. Simmer about 15 minutes, stirring occasionally.

Meanwhile, in a large skillet, saute steak in 1/2 teaspoon of olive oil; drain and set aside.

In a small bowl, combine pasta, 1 tablespoon of bacon grease, marjoram, basil, parsley, oregano, marjoram, basil, tomato, olive oil, Worcestershire sauce, pepper, paprika, onion powder and butter. Mix together and pour over meat mixture. [Note: Did you like this recipe? Please share it with your friends and family.]

Bake uncovered 45 minutes in the preheated oven. Let cool 10 minutes before serving.