1 cup olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1 (15 ounce) can tomato paste
2 cloves garlic, minced
1 (1 ounce) can black pepper
3/4 cup dried rosemary
1 tablespoon dried marjoram pods
1 egg, lightly beaten
1 tablespoon dried basil
1/8 teaspoon dried oregano
2 tablespoons dried oreggio
2 tablespoons olive oil
In a saucepan, warm olive oil over medium heat. Place onion and celery in oil; cook 10 minutes and stir. Cover, remove from pan and place inside a resealable plastic bag. Cover and refrigerate overnight.
In a large skillet, cook tomato paste in olive oil, stirring constantly, until heated through. Toss in garlic, pepper, rosemary, marjoram pods, egg, basil, oregano and oreggio. Reduce heat to medium.
Layer pork in the bottom of a 9x13 inch baking dish. Sprinkle with tomato sauce mixture. Cover and refrigerate overnight. Wrap the pork with plastic wrap; refrigerate for up to 24 hours.
Preheat the oven to 350 degrees F (175 degrees C).
Unwrap plastic wrap; cut plastic edges into strips about 12 inches long. Place strips in 10-inch glass baking dish or baking dish, do not use a foil or silicone mat. Dust the edges of foil with egg and spread over the pork. Bake 15 minutes.