2 teaspoons salt
1 tablespoon ground black pepper
1 tablespoon dried basil
1 tablespoon olive oil
3 tablespoons brandy
1/4 cup chopped shallots
4 pounds boneless pork roast
1 1/2 tablespoons baking powder
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 teaspoons freshly ground black pepper
1 teaspoon dried basil
1/4 teaspoon paprika
1 tablespoon olive oil
1/2 teaspoon salt
In a small bowl, mix salt, pepper, basil, olive oil, brandy, shallots, baking powder, garlic, Worcestershire sauce, black pepper and basil. Shape mixture into a loaf. Wrap in plastic bag. Shake vigorously, and chill for two hours.
Preheat oven to 350 degrees F (175 degrees C).
Lightly oil a large roasting pan or puree the oil in a small bowl. Place the roast in the roasting pan, and place in the pan. Cover pan, and place in oven for 1 1 to 2 hours.
Remove roasting pan from oven; remove pan from oven. Pour olive oil over roast, and sprinkle with Worcestershire sauce, paprika and olive oil. Place the pan in the refrigerator, and marinate for 2 hours.
Preheat oven to 400 degrees F (200 degrees C).
Remove roasting pan from refrigerator; place pan on oven rack. Arrange roasting pan on rack, and brush with olive oil. Place roasting pan on rack in oven. Place roasting pan on rack in oven. Place roasting pan on rack in oven.
Bake for 1 hour. Remove lid from roasting pan, and unroll roast. Place roasting pan on rack in oven, and brush with olive oil and salt. Pour marinade over roast, and sprinkle with paprika. Place roasting pan on rack in oven.
Bake for 35 to 40 minutes in preheated oven. Remove rack from oven, and place roasting pan on roasting pan. Place roasting pan on rack in oven. Brush with olive oil and salt.