2.5 lb pork loin
1 can (8 oz) mandarin oranges
1 can (8 oz) pineapple bits
1 can tomato soup
2 oz sweet-sour duck sauce
4 or 5 red potatoes (cut into slivers)
10-12 cherry tomatoes
1/2 bell pepper (red or orange)
1/2 sweet onion

Cut onion and bell peppers into slivers. In a skillet, heat a few tablespoons of olive oil and cook over medium high heat until onions caramelize. Set aside.

Brown the pork loin on both sides and rub it with 1 teaspoon of garlic powder and 1/2 teaspoon of cinnamon and cloves combined.

Place seasoned pork loin into roaster, add potatoes, and brush with sweet and sour sauce. Add oranges and pineapples (I actually used about half of both 8 oz cans and poured off most of the juice).

Add tomato soup combined with 1 cup water. Cut cherry tomatoes in half and add, along with the caramelized onions and bell pepper.

Bake uncovered at 425°F for 30-40 minutes. Cover with foil and lower heat to 275°F and cook for another 3-4 hours. Test for tenderness at 3 hours and cook longer if you wish. If 3/4 of the juice has been absorbed by meat at that point it should be ready and super tender.

Enjoy!

Submitted by: D. Bontke