3/4 cup butter, melted
2 tablespoons olive oil
1 medium onion, thinly sliced
1 clove garlic, minced
3 carrots, thinly sliced
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried parsley
1 cup sliced fresh mushrooms
1 (16 ounce) can cottage cheese
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons Worcestershire sauce
Melt butter in a small saucepan over medium heat. Add olive oil, and stir in chopped onion and garlic. Stirring constantly, bring to a generous simmer. Reduce heat, and add onion, garlic, carrots, basil, oregano, parsley, basil, oregano, parsley, mushrooms, cottage cheese, salt, pepper, brown sugar, Worcestershire sauce, and Worcestershire sauce. Bring to a boil, then reduce heat to medium and simmer 30 minutes. Stir in sour cream. Cover, and simmer 15 minutes more.
Grill pork tenderloin in freshly oiled 4 inches of spray-pan, pan, or skillet (warm or cool). Remove pork, and carefully remove fat. Microwave on high heat 10 to 15 minutes, stirring occasionally. Remove pork brisket; place on grill. Repeat with other 2 slow cooker ingredients. Cook 5 hours, or overnight.
Return pork poached to pan and cover; drain.
Remove braise from pot; stir in butter, olive oil, onion, garlic, carrots, bread crumbs, parsley, basil, oregano, parsley, mushroom, cheese, salt, pepper, brown sugar, Worcestershire sauce, Worcestershire sauce, brown sugar, Worcestershire sauce. Stir well.
Return pork to pot. Season with brown sugar, Worcestershire sauce, Worcestershire sauce, brown sugar, Worcestershire sauce, brown sugar, Worcestershire sauce, brown sugar, Worcestershire sauce, brown sugar mixture. Gently stir.
Return pot, lid and pork to pot and heat gently through, turning occasionally. Cover; refrigerate.