A Whole Boneless Pork Loin (About 1 1/2 Pounds)
Two 28 Ounce Cans Of San Marzano Tomatoes Hand Crushed With Can Juices
A Six Ounce Can Of Tomato Paste
1 1/2 Cups Of Red Wine (Good Enough To Drink)
Four Cloves Of Minced Garlic
A Cup Of Diced Spanish Onions
Two Tablespoons Of Olive Oil
Three Fresh Basil Stalks and Three Fresh Italian Parsley Stalks Tied Into A Bundle With Cooking Twine
Two Teaspoons Of Dried Oregano
A Teaspoon Of Crushed Red Pepper Flakes
Four Teaspoons Of Sea Salt, Divided
1/2 Teaspoon Of Ground Black Pepper
Season both sides of the pork loin with sea salt and ground black pepper.
Add the olive oil to a large soup pot and begin heating the pot on medium heat. Add the pork loin to the olive oil and brown on all sides.
Add the onions, garlic, dried oregano, three teaspoons of sea salt, and the crushed red pepper flakes to the pot. Turn the heat up to medium high and cook the onions and garlic for two minutes. Add the red wine. Scrape the bottom of the pot to remove any of the brown bits that have accumulated. Cook the wine for at least four minutes and then add the tomato paste. Stir to incorporate the tomato paste with the wine. Cook while stirring for one minute. Add the hand crushed tomatoes and stir all of the ingredients in the pot well. Bring the mixture to a boil and then reduce the heat to low. Add the basil and parsley bundle. Taste and add more sea salt and/or pepper if needed.
Simmer on low for four hours stirring occasionally. After one hour, remove the parsley/basil bundle and taste again. Add more sea salt and/or pepper if desired.
After four hours, remove the pork loin and let it sit on a cutting board for 5 minutes before carving. Taste the sauce again and add more sea salt and/or pepper, if desired.
Slice the pork after it has rested sufficiently. Serve the tomato gravy over your favorite pasta with grated cheese.