bottom of skillet and stir. Bring to a quick boil, and then
reduce heat to low. Simmer for five minutes, or until liquid
has evaporated. Remove from heat.
Cool mixture for five minutes, then place in a food
processor and puree until smooth. Spread mixture down
the middle of one of the loin halves. Place the other half on
top and tie every 2 inches with kitchen twine.
Add the remaining tablespoon of olive oil to a roasting pan.
Place tied loin in pan and bake for fifteen minutes. Turn loin
over and bake for an additional fifteen minutes. Remove
from oven and tent with foil. Let rest for ten minutes.