Porchetta alla Perugina No. 1

(Roast Pork Perugia Style)

3 lb. pork loin, boned
^{1 tsp. salt
1}/4 to ¹/2 cup olive oil

Battuto
1 tsp. rosemary	1/2 tsp. basil
1/4 tsp. fennel powder	1/2 tsp. sage
2 large cloves garlic	1 tsp. salt, pepper to taste

Prepare the battuto by mincing all ingredients together to form a paste. Spread mixture on inner side of loin (where bones were). Tie meat up like a sausage so that herbs are held tightly inside. Put in heavy pot, just big enough to hold roast, add water almost to cover meat, and salt. Put over low heat. Cover and bring slowly to a boil, uncover and boil slowly until all liquid has evaporated. Pour on enough oil to coat meat thoroughly, and continue cooking, turning meat over and over until a good golden crust has formed. Slice and serve