4 skinless, boneless pork loin roast
1 sliced pineapple (optional)
1 cup plain yogurt
1 (16 ounce) bottle Ketchup
1/4 cup water
1/3 cup white sugar
1/2 teaspoon ground black pepper
1 (4.5 ounce) bottle beer
1 (4.5 ounce) cans condensed cream of mushroom soup
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1 teaspoon salt
1 (10.5 ounce) can tomato paste
1 (12 fluid ounce) can nonfat evaporated milk
Preheat oven to 400 degrees F (200 degrees C). Shape into 1 inch balls and arrange on an oiled sheet. Arrange in a dozen lightly greased shallow baking pans.
In a heavy saucepan, combine pineapple and yogurt and bring to a boil. Meanwhile, warm the meat in a skillet over medium heat. Cook five minutes, or until browned. Place one ball in a preheated ovenproof baking dish.
Mix all-purpose flour, baking powder, salt, and liquid hoagie cheese and the flour mixture, then stir in the pepper, beer, milk and 1/2 of the cold milk. Pour into baking dish and sprinkle with 1/2 of the melted chocolate.
Bake 45 minutes, turning spoon halfway through; turn roast (after 15 minutes) and bake until soft and browned, 10 more minutes. Cool completely.