1 cup packed brown sugar
1 tablespoon butter
3 tablespoons Worcestershire sauce
1 teaspoon onion powder
2 tablespoons salt
2 tablespoons celery seed
1 teaspoon crushed red pepper flakes
4 teaspoons saltine cracker crumbs
1/4 teaspoon ground black pepper
3 1/2 cups chicken broth
1 (16 ounce) can sliced mushrooms, drained
1 (8 ounce) can crushed pineapple
1 teaspoon dried parsley
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch rectangle pan.
In a large saucepan, combine brown sugar, butter, Worcestershire sauce, onion powder, salt, celery seed, crushed red pepper flakes, saltine cracker crumbs, chicken broth, mushrooms, pineapple and parsley.
Heat slowly, stirring occasionally until all ingredients begin to thicken, about 30 minutes. Add chicken broth, and stir until it begins to thicken. Add the crushed pineapple, and stir until it separates. Add the mushrooms and plums.
Place pan in oven for 30 minutes, or until internal temperature of the pan reaches 140 degrees F (70 degrees C).
Remove foil from pan, and pour a tablespoon of brown sugar mixture over the tops of the pork loin. Let sit for 15 minutes, removing bay leaves.
Roll the pork loin in brown sugar mixture and place on a large platter. Brush with egg white.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until internal pork temperature reaches 145 degrees F (63 degrees C).