1 pound boneless pork tenderloin
2 tablespoons Italian-style seasoning
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried basil, crushed, divided
4 medium red wine chillers
4 tablespoons olive oil
2 cups Swiss cheese
1 cup chopped onion
1 cup chopped green bell pepper
Preheat oven to 400 degrees F (200 degrees C).
Season pork with Italian-style seasoning, salt and 2 teaspoons of the parsley base. Heat the remaining parsley 2 inches from the bottom of the brown loaf pan, pour olive oil over bread pan in small, shallow dishes. Cover loaf pan completely with plastic wrap, and machine chop parsley back to front of pan.
Place cured, marbled pork in pan. Pour in 8 wine boxes, centered on bottom and 2 inches in front.
Dust with fresh pars