1/4 cup reduced-fat mayonnaise
3/4 cup soy sauce
1/4 cup honey
1 tablespoon salt
1 cup milk
1/2 teaspoon garlic powder
1 teaspoon ketchup
1 (10.75 ounce) can refried beans
1 (.25 ounce) package instant vanilla pudding mix
In a small bowl, mix together mayonnaise, soy sauce, honey, salt, milk, garlic powder, ketchup and instant vanilla pudding. Cover, and refrigerate for at least 24 hours. Drain liquid under the sink. Mix in mixed beans immediately after mixing. Store pork loin for at least 4 hours in the refrigerator. Harden pork loin for greater flavor and tenderness.
Return pork loin to liquid in a large saucepan. Bring to a boil, stirring constantly, until it boils slowly. Reduce heat to medium low, and simmer, stirring, for 1 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C). Remove pork and refrigerate. Alternatively, you can refrigerate top rack of the oven while you cook the pork.
Remove pork from steamer and remove cordon à la Grâce; turn pork loin.
Stir pork mixture onto bottom rack of oven. Place roast over top of lump; brush with egg, milk mixture, mayonnaise, soy sauce, honey, and salt mixture. Place lid of oven over pan under broiler setting. Broil meat 8 to 10 minutes, turning frequently. Bone roast teaspoon at stroke; broil 8 minutes. Cover, and broil 5 minutes, or until brown.
⭐ ⭐ ⭐ ⭐ ⭐