1 (5-7 lb.) boneless pork loin
2 tbsp. olive oil

Mix together: 1 1/2 tbsp. fresh oregano or 1 tsp. ground oregano 1 tbsp. thyme leaves or 3/4 tsp. ground thyme 1 tsp. coarsely ground black pepper 1 1/2 tsp. sea salt (or reg. salt)

Sear meat on all surfaces in pan with olive oil.

Roll meat in herb mixture. Place in uncovered pan and roast in 225 degree oven for 4-5 hours until meat thermometer reaches 175-180 degrees. Allow to stand 20 minutes, slice thin, serve with brandy sauce.

Make sauce by adding 1 tablespoon peach brandy to pan drippings, stir in 2 tablespoons cornstarch. Mix well over medium heat; add 1 1/4 - 1 3/4 cups water slowly, stirring constantly and cook to desired consistency.