6 (4 ounce) loin steaks
salt and pepper to taste
1/3 cup olive oil
5 carrots, finely diced
1/3 onion, finely diced
1 child's orange, peeled, seeded and sliced
1 pound fresh mushrooms
1 (12 ounce) package cold cake mix
2 tablespoons barbecue sauce
1 (.75 ounce) package active dry yeast
1 teaspoon distilled white vinegar
1/2 apple - peeled, cored and diced
Preheat oven to 450 degrees F (230 degrees C).
In a medium bowl, mix the salt and pepper with the olive oil. Stir in carrots and onions. Pour over steaks.
Place steaks in a shallow oven dish. Drizzle marinated carrot mixture over steaks; stir well. Sprinkle over steaks.
In a small bowl, mix the meat juices, tomato juice, vinegar, barbecue sauce and yeast. Add to loaf; toss well. Place steaks on a separate shallow baking sheet. Brush tops lightly with the marinated carrot mixture.
Bake steaks in oven for 60 minutes, or until pork is tender. Reduce heat and allow to cool. Serve steaks warm.
While steaks are warming, combine flour-based, pork filling ingredients such as flour, baking powder and salt in the same bowl. Pour batter into steaks.
Immediately toss steaks with vegetable juices. Dust steaks with flour mixture. Arrange steaks on baking sheet.
When steaks are cool, combine brown sugar, sugar, vanilla extract, butter and instant vanilla in a small bowl. Roll steaks with mixture. Place steaks on a platter. Cover steaks with foil and refrigerate overnight or until set.