1 teaspoon dried minced onion
2 teaspoons dried minced garlic
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon salt
2 tablespoons olive oil
2 pounds pork loin
Heat olive oil in large pot over medium heat. Stir together onion, garlic, oregano, basil, rosemary, thyme, salt, olive oil, and pork. Cook, stirring occasionally until pork is no longer pink, about 20 minutes. Remove pork from pot, reserving some of the fat. Discard any remaining fat. Heat olive oil in a small mixing bowl.
Reduce heat to medium-low.
Stuff the top of the loin with half of the basting mixture, leaving about 1/3 inch crust on bottom. Strain pork mixture through a sieve into a separate bowl, reserving basting mixture. Reserve remaining basting mixture. Reserve remaining Basting Mixture for future use.
Stuff the pork cavity with 1/2 cup of reserved basting mixture, pressing the excess onto the bottom end of the loin. Reserve remaining basting mixture in a separate small bowl for future use. Fry pork in hot oil, turning once, about 5 minutes.
Pour olive oil mixture into the pot 2 inches from flame. Turn, and add basted pork. Drop by heaping tablespoons into pot, using about 1 cup for each loaf. Boil about 2 minutes, stirring occasionally, until filling is moistened and liquid is reduced. Drain well, and remove pork.
Return pork to pot, and stir in basting mixture. Bring to a boil, stirring occasionally. Boil about 2 minutes, or until all liquid is absorbed. Remove pork from pot, and add more basting mixture as necessary. Return pork to pot, and heat about 10 minutes, until pork is browned. Season with salt and pepper.
Return pork to pot, and heat about 5 minutes, or until internal temperature of pork registers 140 degrees. Remove pork to a platter and place on a platter, both with liquid remaining in pot.