Source: Nob Hill Restaurant, San Francisco, CA

1 (5 pound) boneless pork loin
12 pieces focaccia
2 heads butter lettuce

Marinade
2 cups soy sauce
2 cups vinegar
1/3 cup garlic, minced
2 tablespoons black cracked peppercorns
2 bay leaves
Salt and pepper, to taste

Combine all marinade ingredients. Marinate pork loin for 2 hours.

Sear pork loin. Add marinating liquid to pan and cook in slow fire or roast in 350 degree F oven until internal temperature reaches 160 degrees F. Let rest in warm place 10 to 15 minutes before slicing thinly. Reserve cooking juices.

Wild Berry Relish
2 cups assorted seasonal berries
1/2 cup Grand Marnier
1/4 cup sugar syrup
2 tablespoons lemon juice

Combine relish ingredients and mix gently.

Slice focaccia in half crosswise and dip each half in cooking juice. Place butter lettuce on focaccia, then layer pork slice and berry relish on top.