1 pound pork loin
1 onion, chopped
2 tablespoons garlic powder
1 tablespoon salt
4 teaspoons dry mustard
3 tablespoons Worcestershire sauce
3 tablespoons brown sugar
3 teaspoons Worcestershire sauce
1/4 teaspoon ground nutmeg
1 (16 ounce) can borscht, drained
1 tablespoon molasses
3 tablespoons cider vinegar
1 tablespoon brown sugar
1 tablespoon lemon juice
1/8 teaspoon crushed red pepper flakes
1 tablespoon olive oil
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon sea salt
4 slices bacon
Preheat oven to 350 degrees F (175 degrees C). Place pork loin in a roasting pan or casserole dish.
Place onion, garlic powder, salt and water in a small bowl. Sprinkle with mustard and Worcestershire sauce and salt. Place over a high heat; bring to a boil, stirring constantly. Boil for about 30 minutes, stirring occasionally.
Remove pork from pan. In a medium bowl, mix brown sugar and Worcestershire sauce; stir into the roasting pan with cabbage, onion and garlic powder. Cover the pan and place in the oven for several hours, along with borscht, molasses, vinegar, brown sugar, Worcestershire sauce, brown sugar, lemon juice, crushed red pepper flakes and olive oil.
Remove pork from the oven, and cut into 1 inch cubes. Place cubes on a separate sheet of waxed paper, damp with water. Cover the pork with plastic wrap, and refrigerate until slightly damp.
Roast pork for about 15 minutes, turning once. Take a piece of paper and cut out about 3/4 inch circles.
Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until internal pork temperature reaches 180 degrees F (80 degrees C). Cool, and cut into cubes.