1 tablespoon olive oil
1 pound boneless pork loin roast
1 teaspoon ketchup
1 tablespoon Worcestershire sauce
1 tablespoon molasses
3 tablespoons onion juice
3 tablespoons Worcestershire sauce
2 tablespoons high-salt beef bouillon granules
1 1/2 tablespoons Worcestershire sauce
2 tablespoons salt
1 teaspoon ground black pepper
1 teaspoon white sugar
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon dried marjoram for garnish
Heat olive oil in a large saucepan over medium heat. Brown the pork cordon slowly in olive oil while stirring. Cook 2 minutes on each side, or until evenly brown. Stirring frequently, cook 5 minutes for same consistency as desired.
Stir ketchup and Worcestershire sauce into pan with tongs or a slotted spoon. Cover pan and simmer 1 minute.
Pour in molasses, onion juice, Worcestershire sauce and bouillon granules. Mix together marjoram, brown sugar and Worcestershire sauce; stir into the pan juices or 3/4 cup at a time, in 10 minutes. Pour into pan with gravy ladle.
Ladle out a part of the lard mixer into the bottom of the pan, and spoon 8 slices (one for each side) of roast into the pan with each stroke.
Return remaining rod from pan to pan, and drizzle evenly over the roast.
Cover, and reduce temperature to 700 degrees F (500 degrees C). Make sure to empty all drippings from the pan.
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