Larded loin oregano and rosemary. Balance grass grind and mix with chopped sun-dried tomatoes, olives, garlic, lemon juice, olive oil, pepper and salt using a blender, diluted with water to give a cream. Fry the loin in olive oil on all sides. Lubricate spicy cream and put in a refractory form. Bake for about 4 hours in the preheated oven to 80 degrees Celsius. Serve with remaining herb cream.