5 pounds pork loin roast
4 teaspoons Worcestershire sauce
4 tablespoons olive oil
2 tablespoons fried shallots
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1 teaspoon dried basil
2/3 cups tomato juice
1 teaspoon Worcestershire sauce
3 tablespoons soy sauce
Place foiled pork roast in a large, deep skillet. Combine 3 teaspoons Worcestershire sauce, olive oil, 1 tablespoon shallots, garlic powder, oregano, basil, tomato juice, Worcestershire sauce and soy sauce in a small bowl. Add all in a bowl, beat well.
When pork is finished in the skillet, transfer to large tin foil tins, and tightly seal and brine together. Cover, and refrigerate lid to moisture, up to 2 days.