6 teaspoons salt
1 teaspoon dried minced onion
1 tablespoon Worcestershire sauce
1 teaspoon dried parsley
1 cup soy sauce
2 1/2 cups hot water
1 pound boneless pork loin roast
Place salt and dry onion, Worcestershire sauce and parsley in large, heavy skillet over low heat. Cook, stirring, until vegetables are well coated with marinade, about 2 minutes. Remove from heat and stir in soy sauce and water. Bring to a boil; cover, reduce heat to low and simmer for 5 to 7 minutes. Remove lid from pan.
Meanwhile, combine hot water and the soy sauce in a small saucepan. Bring to a boil and cook, stirring, for about 5 minutes, or until thickened.
In a small bowl, mix soy sauce, barbecue sauce and brown sugar. Rub pork with garlic mixture and season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C).
Remove meat from pan and place on plate. Place marinated side up on plate. Use wooden picks to scrape juices out of marinade. Place on rack in bottom of oven.
Bake in preheated oven for 35 minutes, turning occasionally, until internal temperature reaches 180 degrees F (80 degrees C).
Remove pork from oven and brush with remaining marinade. Brush with remaining marinade and sprinkle on top of pork. Decorate with granny smith apples, hickory, or other citrus fruit. Place pork on platter, allowing juices to pour out. Garnish with slivered almonds or raisins.