6 tablespoons vegetable oil
3 pounds boneless pork loin roast
2 onions, thinly sliced
4 tablespoons all-purpose flour
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons white vinegar
dried basil
Heat oil in high-speed skillet over medium heat; add pork and onion; cook 6 minutes or until browned. Add flour, soy sauce, Worcestershire sauce and vinegar. Season with salt and pepper.
Cover skillet with aluminum foil. Cook 6 minutes or until browned on all sides. Heat foil off; cook 4 minutes. Remove pan from heat and brush with pan juices. Cover briefly; remove foil and pour Pan Roast Sauce over pan. Repeat with remaining vegetables and vegetables.
Place Pan Roast Sauce over warm oven. Heat 500 degrees F (220 degrees C) in green skillet. Spread pork loin on top layer; allow to cool to room temperature. Preheat oven to 400 degrees F (200 degrees C).
Roast 4 to 6 hours, placing plastic wrap over aluminum foil approximately 6 inches away from skillet and surrounding pan.