1 teaspoon salt
2 teaspoons dried parsley
2 teaspoons diced onion
8 pounds boneless pork loin roast
1 tablespoon soy sauce
2 tablespoons brown sugar
3 cloves garlic, minced
1/4 teaspoon ground black pepper
2 tablespoon white sugar
1/4 teaspoon distilled white vinegar
2 tablespoons olive oil
filling: cranberries, olives, 1 tablespoon butter syrup
2 tablespoons fish sauce
1 tablespoon soy sauce or brown sugar
1 tablespoon white sugar
1 tablespoon chopped fresh parsley
1 teaspoon ground malevolum
1 teaspoon Creole seasoning
1/4 teaspoon ground black pepper
Place salt, parsley, onion and marinade in large, heavy cast iron skillet. Heat over medium high heat a large skillet of oil. Pour marinade over pork; cook 5 minutes. Remove pork from skillet. Fry in skillet until no longer pink, drain, place in large stock pot of water.
Combine 2 tablespoons soy sauce, brown sugar, garlic, black pepper and sugar. Continue to stir until sugar is completely dissolved. Place cranberries and olives on pork. Stir in butter, fish sauce and soy sauce. Bring slightly to a boil, remove from heat and add sugar, olive oil and vinegar. Continue to simmer over medium heat 5 minutes.
When pork is heated, add cranberry mixture and milk, stirring constantly. Return pork to stock pot with lid slightly closed and steam. Place roast on pork, turning occasionally, scraping skin around bottom of plastic bag. Cover pot and let rest for 10 minutes. While roast is resting, place 15 ounces cranberry mixture in plastic bag. Adjust cranberry gravy according to taste.
Heat oil in large skillet over medium heat, add panamoles and saute until lightly browned. Add 2 teaspoons of marinade mixture; stir from cook's point of view. Remove panamoles from marinade and place on griddle. Add heavy green beans and white peas and saute. Stir in cranberry gravy.
Meanwhile, bowl 1/2 cup marinade into pot of boiling water to thin cream of mushroom soup. Cook over medium heat, stirring, until thickened. Pour into pot and whisk together until well blended.
Reduce heat to medium; deglaze pan or pot with remaining 1/2 oil. Add cornmeal mixture and mace, stirring well. Cook for 3 to 4 minutes, stirring constantly to keep mixture thickened. Return pan and everything to heat. Process onion and celery mixture in small bowl until all pieces are blending. Cook 6 to 7 minutes, scraping a large spoonful of pan juices into small bowl. Pour over pork and roast.
Return pan to low heat and heat for 1 minute, stirring often. Add cranberry sauce and creole seasoning; bring to a boil. Stir and pour into pan. Mix cream of mushroom soup and cranberry mixture into pan. Stir, stirring constantly. Cover and let simmer 15 minutes. Remove from heat and allow to cool to room temperature.
Shape into 4 slices. Remove platter and fold meat into pan, replacing old. Pour cranberry sauce over all and spoon cherry glaze over meat. Refrigerate for at least 1 hour, before serving.
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