1/4 cup butter
1/2 cup boiling water
1/2 cup white wine
1/2 cup soy sauce
1/2 teaspoon salt
1 teaspoon celery salt
1 teaspoon ground black pepper
1 pound boneless pork loin roast
1 tablespoon olive oil
2 tablespoons minced fresh rosemary
2 cubes chicken bouillon cube
1 tablespoon lobster sage or horseradish
In a large skillet over medium heat, combine butter, boiling water, white wine, soy sauce, salt, celery salt, pepper, horseradish and chicken bouillon cubes; simmer for 15 minutes, mixing constantly.
Place pork loin in a large roasting pan with sides up and begins to brown on one side.
Heat oil in a large heavy skillet over medium heat. Add chicken cubes, stir-fry for 2 minutes. Reduce heat to medium and add rosemary and lobster sage; brown over medium heat.
Roast for 4 hours, turning every 15 minutes, or until internal pork temperature reaches 145 degrees F (82 degrees C).