1 tablespoon vegetable oil
1/2 pound pork roast
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 tablespoon onion salt
1 teaspoon white sugar
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon dried sage
1/2 teaspoon dried rosemary
1/4 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon dried sage
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried onion
1/2 teaspoon salt
1/2 teaspoon dried rosemary
1/8 teaspoon dried sage
1 1/2 teaspoon dried thyme
1/8 teaspoon dried parsley
1 cup chopped fresh parsley
Heat 2 tablespoons of the oil in a medium skillet over high heat. Cook pork in oil until browned on all sides. Lift pork from pan, and drain excess fat.
Place Worcestershire sauce, garlic powder, onion salt, sugar, garlic powder, onion salt, sugar, garlic powder, black pepper, sage, rosemary, sage, thyme, paprika, basil, oregano, basil, oregano, onion, salt, rosemary, sage, thyme, parsley.
Heat remaining oil in skillet over medium heat. Add pork; cook, stirring, for 5 to 7 minutes, or until pork is browned and slightly tender. Return pork to pan, and sprinkle with garlic powder, onion salt, sugar, garlic powder, onion salt, sugar, garlic powder, pepper and rosemary.
Return pork to pan, and sprinkle with basil, oregano, basil, oregano, onion salt, rosemary, sage, thyme, parsley. Continue to heat over low heat for 15 minutes, stirring occasionally, until pork is well browned.