1 pound pork loin
4 tablespoons all-purpose flour
1 tablespoon salt
1 teaspoon paprika
1/2 teaspoon dried black pepper, divided
1/2 teaspoon dried basil
1 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/8 teaspoon dried parsley
2 cloves garlic, minced
1 1/2 tablespoons olive oil
Place pork in a large, deep skillet. Cook over medium heat until brown. Drain, crumble, and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute pork in oil until no longer pink. Stir bacon, shrimp, tomatoes, green onions, garlic, olive oil, and tomato paste together. Pour mixture over pork. Simmer 45 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Remove pork from pan and place on a platter. Divide and shape the filling into 4 small rolls. Roll rolls in remaining 1 tablespoon olive oil. Roll rolls in remaining 2 tablespoons marinara sauce. Place rolls in a 9 inch round baking dish. Brush with remaining 1 tablespoon olive oil. Bake in preheated oven for 20 to 25 minutes. Turn pork and vegetables, and brush with remaining 2 tablespoons marinara sauce.
Melt remaining 1 tablespoon olive oil in a medium skillet over medium heat. Transfer pork to the pan with a slotted spoon. Cook for 5 minutes, or until pork is no longer pink and juices run clear.