1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
1 teaspoon dried basil
1/10 teaspoon dried marjoram
1/4 teaspoon dried oregano
2 teaspoons dried sage
1 tablespoon dried tarragon
2 tablespoons olive oil
2 tablespoons butter
1 pound boneless pork loin roast
1 large onion, quartered
1 teaspoon dry mustard
2 tablespoons butter, softened
Place salt and garlic powder in a large saucepan. Heat over medium heat, stirring frequently, until salt and garlic powder dissolve. Cover and let stand 5 minutes.
Add oregano, basil, marjoram, oregano, sage, tarragon and olive oil to pan, and simmer over medium heat for 1 minute. Stirring constantly, heat to boiling. Boil for 2 minutes, stirring constantly. Remove from heat. Stir in butter and saute for 5 minutes. Stirring constantly, return to pan and heat until just beginning to bubble. Loil 1 minute, stirring constantly, until butter is melted.
Stir pork into saucepan and cook for 2 minutes. Remove pork from pan and stir in onions and mustard. Spread over bottom of roasting pan and brush with butter or margarine. Top roasting pan with sliced tomatoes and pour oil over roasting pan.
Bake for 20 to 25 minutes in the preheated oven, until internal temperature reaches 145 degrees F (63 degrees C).