Saute the onion in butter or margarine until golden. Add the rice, curry powder and parsley, mixing well. Allow to cool.

Sprinkle one loin of pork, fat side down, with a little salt and pepper. Spoon the rice mixture on top, keeping the layer as level as possible. Place the other loin, fat side up, on top. Tie the two loins together about every 2 inches. Place on a rack in the roasting pan. Roast at 350 degrees, allowing 35 minutes to the pound.

Forty minutes before roast is done, pour off the pan drippings, remove the rack and put the pork directly in the pan. Pour over one third of glaze (see below) and roast 20 minutes. Add one third more of the glaze and roast for the last 20 minutes. Baste occasionally. Heat the remaining glaze with remaining ½ cup of bouillon and pass when roast is served. Combine the tomato sauce, catsup, vinegar, honey, corn syrup and half of the bouillon. Bring to a boil and simmer for about 5 minutes. Mix the cornstarch with a little water and stir into the first mixture. Cook until thickened. Add the liqueur and simmer for 10 minutes before using.