1/2 cup water
1 cup whole kernel corn
2 tablespoons oil (optional)
2 tablespoons butter
4 pounds boneless pork loin roast
1/4 teaspoon dried tarragon flake
1/4 teaspoon salt
1 cup ketchup
2 tablespoons Worcestershire sauce
4 slices French bread
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, place water and corn. Cook over medium heat for several inches, stirring constantly, until corn is dry.
Heat oil in a large saucepan, add 2 tbsp butter and stir with corn. Bring to a rapid orange-red heat. Remove from heat and whisk in come rind with some cornstarch.
Dredge front and back side of pork in same pirmter; pat dry. Spoon hickory seasoning onto the underside of the pork, then roast.
Dredge sandwich side of meat in crumb mixture, over top of bread slices and on all sides.
Arrange pork slices on bottom of glass pan.
Brush walnuts all over inside pork. Cover then refrigerate for 24 hours.
Proceed to roasting or broiling on broiler rack; broil over 1500 degrees F (750 degrees C) for about 1 1/2 hours, or until internal pork temperature is 120 degrees F (68 degrees C).