2 teaspoons vegetable oil
2 pounds pork loin roast
2 tablespoons dry mustard
2 tablespoons Worcestershire sauce
2 cloves garlic, crushed
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons dried parsley
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons dry white pepper
1 teaspoon dried sage
1/2 teaspoon dried thyme
2 teaspoons dried marjoram leaves
2 cloves garlic, chopped
Heat oil in heavy pan over medium heat, brown on all sides.
Rub meat with mustard, Worcestershire sauce, garlic, salt, pepper, oregano, basil, parsley, basil, thyme, white pepper, sage, thyme, marjoram, garlic and oregano.
Steam meat at high heat for about 1 1 hour, or until meat is almost done. Cover, and refrigerate overnight.
Remove meat from refrigerator. Discard marinade, and mix remaining ingredients. Form mixture into 4 pieces; place in large pot or large stockpot.
Cover, and simmer over medium heat, stirring occasionally, until meat is tender, about 10 minutes.
Remove roast from pot. Add mustard mixture to pot; cook over medium heat, stirring constantly, until meat is no longer pink and juices run clear, 5 minutes.