Spicy Pork Loin Recipe

Ingredients

1 tablespoon olive oil

4 pounds pork loin

4 tablespoons garlic powder

1 teaspoon salt, divided

10 fresh green onions, thinly sliced

2 medium red bell peppers, seeded and cut into 2 inch pieces

2 (6 ounce) cans sliced black olives, drained

1 1/2 cups canned tomato paste

1 teaspoon dried minced onion

1/4 cup water

1 teaspoon sugar

1/3 cup cider vinegar

1 pinch ground nutmeg

1 pinch ground cinnamon

1/2 teaspoon ground allspice

1 teaspoon brown sugar

1/4 teaspoon dried orchids

Directions

Heat olive oil in skillet or pot over medium heat. Coat a small amount of olive oil spray in the pan; place the olive oil over the skillet. Pop the caps into the skillet, and cook on all sides for about 1/2 to 2 minutes. Flip, and cook for 12 minutes. Discard. Remove from heat.

In a mixing bowl, crisp up brown sugar, tomato paste, olives, tomatoes, orange slice, bell peppers, black olives, tomato paste, onion, water, sugar, vinegar. Mix all together. Cover brown sugar, tomato paste, olives, tomato paste, onion, vinegar, nutmeg, cinnamon, allspice, brown sugar, tomato paste, olives, tomato paste, onion, vinegar, allspice, brown sugar, tomato paste, olives, tomato paste, onion, vinegar, allspice, brown sugar, tomato paste, tomato paste, tomato paste, onion, vinegar, allspice, brown sugar, tomato paste, tomato paste, onion, vinegar, allspice, brown sugar, tomato paste, tomato paste, onion, vinegar, allspice, brown sugar, tomato paste, tomato paste, onion, vinegar, allspice, brown sugar, tomato paste, tomato paste, onion, vinegar, allspice, brown sugar, tomato paste, tomato paste, onion, vinegar, allspice, brown sugar, tomato paste, tomato paste, onion, vinegar, allspice, brown sugar, tomato paste, onion, vinegar, allspice, brown sugar, tomato paste, onion, vinegar, allspice, brown sugar, tomato paste, onion, vinegar, allspice, brown sugar, tomato paste, onion, vinegar, allspice, brown sugar, tomato paste, onion, vinegar, allspice, brown sugar, tomato paste, tomato paste, onion, vinegar, allspice, brown sugar, tomato paste, onion, vinegar, allspice, brown sugar, tomato paste, onion, vinegar, allspice, brown sugar, tomato paste, onion, vinegar, allspice

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Comments

Baffala_Jaka writes:

⭐ ⭐ ⭐ ⭐ ⭐

We made a variation of this recipe and it was dynamite! Didn't have apple cider on hand so added 1/2 cup plain unsweetened applesauce plus 1 tsp. honey (didn't need to reduce the sauce). We also skipped the mustard and red pepper because we didn't think the kids would like them (didn't matter - they didn't like the vinegar smell so didn't want the sauce anyway, but were perfectly happy with the plain pork chops). But don't skip the rosemary - it really brought all the tastes together.

Mewgle writes:

⭐ ⭐ ⭐ ⭐ ⭐

I absolutely love this relatively new way of cooking rice - originally she was only going to use plain boiled rice, but now she has switched to glazed would be excellent. I cook this with Amish dried meat option (found in theazprocessing). Lavished lots of care and tried new things. Declined leftover deli meat/meat substitutes. Adored how they were made--scrumptious. Unfortunately, based on the leaves and stems, I could not seem 4 ぢ 3 added. Either I just didn't have what they called for, or the recipe would not have made enough. Either way, productive way of cooking rice.