8 slices white bread, quartered
1 large pork tenderloin, sliced
1/2 lime, sliced
2 cloves garlic, minced
1 teaspoon frozen lemon zest
3 tablespoons lemon juice
1 teaspoon orange zest
1 teaspoon lemon zest
1 tablespoon dry mustard
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon dry mustard
3 tablespoons distilled white vinegar
1/3 cup heavy cream
Preheat oven to 350 degrees F (175 degrees C).
Shred the bread into bite size pieces. Bake in preheated oven for 1 hour. Pour hot water into a glass dish or bowl, to cover.
Mix together the pork, lemon zest, vinegar, lemon juice, orange zest, lemon zest, lemon zest and dry mustard. Pour mixture over bread cubes. Let stand 5 to 8 hours.
Make vegan ricotta cheese mix by combining ricotta cheese, cream cheese, mascarpone cheese, and cream cheese. Beat with an electric mixer or hand mixer until smooth. Fold into ricotta cheese mixture.
Pour the beaten ricotta mixture into baking dish and sprinkle with crushed lemon zest. Cover and refrigerate overnight.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour. Remove covered bread cubes, and cut into enough slices to make 4 layers.