-
1
Put cut green onion pieces in large plastic zipper bag with garam masala, thyme, cayenne pepper, allspice, ginger, garlic, onions, carrots, celery, soy sauce, worcestershire and vinegar.
-
2
Trim pork of all fat.
-
3
If one end of loin is narrower than the other, fold that end back and tie with string to make entire piece about the same width.
-
4
Place in zipper bag with marinade, seal and refrigerate at least 2 days and up to 4 days.
-
5
Turn bag over once every 12 hours or so.
-
6
When ready to cook, lift pork out of bag, scraping off any vegetables.
-
7
Reserve vegetables and marinade.
-
8
Heat oil in large skillet over medium-high heat.
-
9
Lightly dredge pork on all sides with flour, shaking off excess.
-
10
Add pork to hot oil in skillet, adding slightly more oil, if needed.
-
11
Browning should take about 10 minutes.
-
12
Remove pork to baking dish and bake in preheated oven at 350 for 25 to 30 minutes, or until no longer pink in the middle.
-
13
Meanwhile, add marinade and vegetables to drippings in skillet.
-
14
Cook over medium heat until liquid is almost absorbed, scraping bottom of pan to loosen browned bits.
-
15
Push vegetables to one side of pan.
-
16
Add rum and cook, stirring, 1 minute.
-
17
Add water and cook 5 minutes.
-
18
Strain and discard vegetables.
-
19
Keep strained liquid warm to serve with meat.
-
20
When meat is done, cut into 1/2 inch thick slices and place on warm serving platter.
-
21
Moisten slices with reserved meat liquid.
-
22
Serve with Ginger Sauce #257291.
