2 stalks celery, finely chopped
2 onions, sliced
2 tablespoons olive oil
1 bunch fresh parsley, chopped
1 bunch fresh green onions, chopped
1 clove garlic, minced
1 pound boneless pork loin roast
2 pounds chopped onion
2 tablespoons vegetable oil
1 tablespoon vegetable oil
1 tablespoon Italian seasoning
1 cup white wine
1 teaspoon dried oregano
1/3 cup brown sugar
1 teaspoon prepared mustard
1 teaspoon salt
Place celery, onions, and olive oil in a deep skillet. Cook over high heat until oil is well-coated. Stir in parsley, green onions, garlic, pork loin, onions, and garlic.
Cook over medium heat until pork is no longer pink. Stir in flour, wine, oregano, dry mustard, and salt. Continue cooking for about 15 minutes, stirring occasionally.
Remove meat from pan. Remove the skin from the bones and bones. Cut the meat into 4 pieces. Place the meat pieces on a platter, and sprinkle with parsley, green onions, garlic, balsamic vinegar, brown sugar, Italian seasoning, white wine, and oregano.