2 pounds loin roast
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon dried thyme
4 ounces French wine
3 tablespoons beef bouillon
7 teaspoons brown sugar
3 tablespoons Worcestershire sauce
1/2 teaspoon Worcestershire sauce
1 teaspoon white sugar
2 tablespoons butter
2 tablespoons beef bouillon granules
1 1/2 teaspoons freshly grated orange zest
In a small saucepan, combine cornstarch, salt, thyme, the wine, bouillon and brown sugar. Heat to boiling, stirring occasionally, about 10 minutes. Reduce heat, remove from heat and stir in Worcestershire sauce, brown sugar, Worcestershire sauce and white sugar. Bring mixture to a boil and continue to simmer, stirring occasionally, about 20 minutes.
Remove roast from pan. Reduce heat to medium. Cover, and let cool to room temperature.
Heat 3 tablespoons butter or margarine in a small saucepan until hot. Add bread cubes in the pan. Cover tightly, and cook until browned. Remove from heat and stir in the brown sugar, Worcestershire sauce and Worcestershire sauce. Mix until sugar dissolves. Stir in butter, stirring until butter melts and bread is evenly coated. Remove roast from pan, but keep warm. Reserve meat in a large resealable plastic bag.
In a small bowl, stir together brown sugar, Worcestershire sauce and Worcestershire sauce; drizzle over roast.