Pork For Ratatouille

2-1/2  lb.		Boneless Pork Top Loin, skin removed
3		cloves garlic,s crushed
1  teaspoon		Splenda
1  dash		Salt
3-1/2  tablespoons		chopped basil
2  tablespoons		parsley, chopped
1  pinch		Fresh Ground Pepper
1  tablespoon		Olive Oil
2  tablespoons		Blue Bonnet Light

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To marinate the pork, rub the inside with the crushed garlic, and season
with the sugar, salt and freshly ground black pepper.
3. Sprinkle the chopped basil over the inside, and place in the
refrigerator overnight.
4. the next day preheat the oven to 220C/430F/Gas Take the loin of pork from the fridge, and with a kitchen towel, wipe off the basil that was left on overnight.
5.Season the outside.
6. Heat the oil and butter in a large oven-proof pan until foaming. Add
the pork and place in the hot oven. For the first 10 minutes, turn the
pork frequently until well browned. Lower the heat to 180C/360F/Gas 4 and cook for another 45 minutes to 90 minutes (make sure its done), turning occasionally.
7. Remove from the oven, lightly cover with foil, and allow to cool. When
you serve it, cut it into slices, and serve with salad or with the
ratatouille.