1 pound boneless pork loin roast
2 teaspoons dry mustard powder
1 1/2 teaspoons dried parsley
2 tablespoons lime juice
1 teaspoon oyster sauce
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon dry sherry
2 tablespoons all-purpose flour
2 tablespoons white sugar
1/2 teaspoon lemon zest
1 cup water
1 tablespoon butter
1 teaspoon fresh lemon juice, for garnish
Place pork loin in a 2 quart nonstick skillet. Fry over medium heat about 5 minutes on each side.
Remove pork from skillet. Sprinkle with mustard powder, parsley, lime juice, oyster sauce, garlic, salt, black pepper, Italian seasoning, crushed red pepper flakes, lentils, flour, sugar, lemon zest and water. Reduce heat to medium low. Cook about 5 minutes on each side, or until internal pork temperature reaches 145 degrees F (63 degrees C).
Remove pork from pan. Stir in butter or margarine and lemon juice. Cook about 20 minutes or until butter melts and liquid is absorbed. Remove pork from pan. Discard poultry. Rinse thoroughly in boiling water. Drain off grease. Place pork on marinade, with a palm, halfway on top. Cook about 5 minutes per side, or until internal temperature reaches 145 degrees F (63 degrees C).
Remove pork from marinade and set aside while preparing browning sauce. Add remaining ingredients.
Preheat oven to 350 degrees F (175 degrees C).
Remove pork from marinade, place in a large bowl, stir in browning sauce. Divide evenly between two Dutch oven racks. Arrange ribs on top of pork. Place horseradish, apple cider vinegar, apple cider vinegar mixture over ribs.
Place foil-style over racks in oven. Place ribs over broiling sauce and broil about 30 minutes. Cut oil in half lengthwise and place over rack in oven. Season with Italian seasoning, salt, pepper, soy sauce, parsley and sugar. Turn when pork is almost done. Remove slices of pork and place on racks to cool. Remove foil, and serve mid-way along with browned sauce.