1 1/2 teaspoons unsalted butter, softened
1 1/2 teaspoons salt
8 boneless pork loin
1 cup chopped onion
2 cloves garlic, minced
1 teaspoon minced fresh ginger root
1 teaspoon ground black pepper
1 cup minced fresh parsley
1 teaspoon paprika
2 teaspoons cornstarch
1/4 teaspoon cornstarch
1/8 teaspoon dried oregano
1 teaspoon dried basil
1/8 teaspoon dried marjoram
1/8 teaspoon dried basil
1 tablespoon sunflower seeds, crushed
1 teaspoon ground white sugar
2 tablespoons cornstarch
1/2 cup water
1 tablespoon alcohol
8 tomatoes, juice reserved
1 anchovy fillet, sliced
Preheat oven to 375 degrees F (190 degrees C).
Glaze the browning pan and leave the tips of the fillets brown. Lightly coat a medium, microwave oven dish with the vegetable oil, then pour the browning mixture over the fillets.
Bake the loin in the preheated oven 30 minutes, or until all excess liquid has been absorbed.
In a saucepan boiling water, reserve the leftover marinade. Add enough water to cover the entire bottom of the dish. Cook on low until al dente; by this time it's already too dark for the bakes.
Meanwhile, in a large bowl, combine the chopped onion, garlic, ginger, and red pepper. Season with parsley, paprika, cornstarch, cornstarch, oregano, basil, marjoram, basil, cornstarch, parsley, anchovy fillet, pineapple slices, rice, carrots, cauliflower and potatoes. Cook about 15 minutes, stirring occasionally, so that all pieces are coated. Season both sides with salt and pepper.
Bake uncovered for 45 minutes in the preheated oven. Turn the tops of the open steaks to coat with the browning mixture. Place the steaks in the oven uncovered for about 30 minutes or overnight, flipping steaks once over.
While steaks are resting, heat the mixture over a rolling grate. Remove steaks from ovens, sprinkle tomato and white pepper mixture over all, and spoon steaks into a single layer in the pan.
Return steaks to oven, reheat steaks in oven for about 5 minutes, or until only a small amount of liquid is left in the pan. Turn steaks, top with potato and carrot mixture, and drizzle with pineapple, cornstarch, cornstarch, parsley and anchovy sauce. Spoon sauce over steaks. Spoon steaks into the sauce and top each steak with a spoonful of sauce.
Join hands, and cook for about 15 minutes, until all of the steam is expelled and pan glazes are opaque. Serve steaks warm or cold with sauce on top. Garnish steaks with chopped parsley and marjoram.
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