1 large pork loin
juice of 1 lime
3 tablespoons finely chopped onion
1 teaspoon ground black pepper
2 teaspoons red pepper sauce
4 tablespoons vinegar
1 tablespoon chopped rosemary
1 teaspoon salt
1 cup dry white wine
2 tablespoons chopped parsley
1 large pork loin
juice of 1 lime
3 tablespoons finely chopped onion
1 teaspoon ground black pepper
2 teaspoons red pepper sauce
4 tablespoons vinegar
1 tablespoon chopped rosemary
1 teaspoon salt
1 cup dry white wine
2 tablespoons chopped parsley
Sprinkle the pork loin with salt and black pepper
Make the marinade by combining all the other ingredients, then coat the pork loin evenly and let it sit for at least 2 hours
Cut the pork loin into three equal parts, leaving one end attached
Brush the pork loin with the marinade mixture
Roll the pork loin and place it in a baking dish
Let the pork loin cook until the excess liquid has evaporated and the internal temperature reaches 160°F
Cover with aluminum foil to prevent drying out
If the baking dish starts to brown, add a cup of water
When the pork loin is almost cooked, remove the foil to allow it to brown
Make the glaze by removing any excess fat from the roasting pan, then whisk together 3 tablespoons of finely chopped onion, 1 tablespoon of catchup, 1 tablespoon of mustard, and 1 teaspoon of Worcestershire sauce with 1 cup of water, salt, and black pepper
Strain the mixture through a fine-mesh sieve to remove any solids
To freeze: let the pork loin cool, then wrap it tightly in aluminum foil and place it in the freezer
To thaw: place the frozen pork loin in the refrigerator overnight or at room temperature for several hours
Alternatively, you can thaw it in a low-temperature oven (120°F) or microwave.
