1 pound pork loin roast
1/2 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon dried basil
4 onions, sliced
2 carrots
1/2 cup chopped celery
4 carrots, peeled and sliced
2 cloves garlic, minced
1/2 cup white wine
1 1/2 tablespoons olive oil
1 teaspoon Italian seasoning
Season pork loin roast with salt, pepper and basil, creating a soggy surface. Rub roast with garlic powder. Place onions and carrots into pan and brown in olive oil until crisp. Place carrots and celery around roast. Stir wine into pan; cook over medium heat until vegetables are tender. Pour olive oil evenly over vegetables. Place pan on rack in pan; cover and refrigerate overnight.
Stir olive oil in large bowl until thickened; stir in garlic powder. Stir in wine, 1/2 cup at a time, mixing well after each addition. Chill in refrigerator for several hours.
Pour olive oil into pan. Brown on all sides; remove roast from marinade. Place pan on rack in pan, perpendicular to pan. Place carrots and celery around roast. Spoon egg mixture in pan and lightly arrange on all sides. Chill overnight.
Stir wine into pan; reduce heat. Cook, stirring, until liquid is absorbed. Bring to a boil and boil for about 20 minutes. Remove from heat and stir in olive oil. Cover and chill overnight.
Stir together Italian seasoning and olive oil; cook, stirring, until sauce thickens. Pour into pan and garnish with carrot and celery mixture.