“A great marinated pork recipe that pairs well with Ginger Sauce #257291. I do not know how authentic this is, but it is very good. A bit fussy to make, but worth it especially for special occasions. I chop all the vegetables a day ahead so that it cuts work time on the day I plan to prepare it. Recipe originally from the Milwaukee Journal's Wisconsin Magazine insert (many years ago!)”

Ingredients Nutrition


  1. Put cut green onion pieces in large plastic zipper bag with garam masala, thyme, cayenne pepper, allspice, ginger, garlic, onions, carrots, celery, soy sauce, worcestershire and vinegar.
  2. Trim pork of all fat. If one end of loin is narrower than the other, fold that end back and tie with string to make entire piece about the same width. Place in zipper bag with marinade, seal and refrigerate at least 2 days and up to 4 days. Turn bag over once every 12 hours or so.
  3. When ready to cook, lift pork out of bag, scraping off any vegetables. Reserve vegetables and marinade. Heat oil in large skillet over medium-high heat. Lightly dredge pork on all sides with flour, shaking off excess. Add pork to hot oil in skillet, adding slightly more oil, if needed. Browning should take about 10 minutes.
  4. Remove pork to baking dish and bake in preheated oven at 350 for 25 to 30 minutes, or until no longer pink in the middle.
  5. Meanwhile, add marinade and vegetables to drippings in skillet. Cook over medium heat until liquid is almost absorbed, scraping bottom of pan to loosen browned bits. Push vegetables to one side of pan.
  6. Add rum and cook, stirring, 1 minute. Add water and cook 5 minutes. Strain and discard vegetables. Keep strained liquid warm to serve with meat.
  7. When meat is done, cut into 1/2 inch thick slices and place on warm serving platter. Moisten slices with reserved meat liquid. Serve with Ginger Sauce #257291.

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