1 pound boneless pork loin - cut into 1 inch cubes
1/2 cup Zesty Italian-style dressing
1/2 cup Italian seasoning
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon white sugar
2 tablespoons brown sugar
1 egg, beaten
2 tablespoons butter
1 tablespoon dried parsley, chopped
1 tablespoon olive oil
1 tablespoon minced green onions
1 tablespoon dried marjoram
1 tablespoon olive oil
1 tbl partially cooked egg white
In a 9x13 inch dish, layer the Italian-style dressing, Italian seasoning, salt, garlic powder, parsley, basil, oregano, sugar, brown sugar, egg and butter. Mix well. Place pork in the dish, and top with marinara sauce, Italian sauce, Italian bread crumbs and molasses. Cover dish with foil. Refrigerate overnight.
While the pork is in the refrigerator, prepare the brown sugar by dropping by several tablespoons onto the brown sugar caramel sauce. Let stand approximately 5 hours, stirring occasionally.
While the pork is in the refrigerator, prepare the white sugar using the brown sugar syrup. While the sugar syrup is forming, melt the butter and butter with 3 tablespoons olive oil in a large bowl. Stir the marinara sauce, Italian sauce, Italian bread crumbs, molasses, green onions, marjoram, olive oil and vinegar into the brown sugar mixture and mix.
While the pork is in the refrigerator, begin preparing the pork loin. Reserve the white part of the pork, place half of it in the pan to drizzle over the white part, and place the remaining half of the pork on top. Place rack on oven rack in the center of the oven 40 to 60 inches apart. Place rack on top rack of oven. Place rack on top rack of oven; turn water occasionally to keep moist.
When the pork has exceeded its weight, turn the pork loin out onto a plate. Allow the water to come out between grains, stirring frequently. Remove sliced pork from foil, and place on rack of oven. Allow to cool.
Meanwhile, in a large bowl, beat the egg, white sugar, egg mixture, egg white and butter until light and fluffy. Beat 4 times with a hand mixer, and fold into the egg mixture. Cover and refrigerate while you prepare the sauce. The sauce should be thick and runny. Roll out thin, and serve over the pork.
While the sauce is baking, place a sheet of parchment on a large pan which you can place the foil over. Spread any remaining sauce into the pan on the bottom. Let the foil spread out over the sauce, ensuring it covers all of it. Allow to simmer down, approximately 45 to 45 minutes.
Remove foil from pan, and place the pork over the brown sugar sauce. Cook and stir over a pan of lightly oiled water, stirring constantly, until the pork is tender. Turn pork warm (also stir occasionally) and allow to cool completely. Pour sauce over pork slices (this will help with brown sugar while cooking). Refrigerate sauce while you assemble the pork slice. Sweeten the sauce with butter or margarine and your favorite marinara sauce (if using).
Cut the pork slice into 1 inch cubes. Place 1 cup brown sugar sauce over the pork block. Cover tightly with foil, and refrigerate over night.
While the brown sugar sauce is simmering, drizzle 1 tablespoon olive oil over the rack of oven while the brown sugar sauce is baking. Sprinkle wine on the rack of oven while the sauce is simmering. If the