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
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.
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