1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon dried mixed herbs
1 teaspoon dried minced onion
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1 teaspoon dried basil
2 teaspoons dried sage
2 teaspoons dried rosemary
1 teaspoon dried sage
2 teaspoons dried chives
1 teaspoon dried rosemary
1 teaspoon dried tarragon
2 tablespoons olive oil
2 (16 ounce) cans tomato juice concentrate
2 ounces beef broth
2 tablespoons cornstarch
Cut pork into 1/2 inch cubes. Place cubes in a large bowl. Mash with 1/2 cup olive oil and salt, pepper flakes, basil, rosemary, sage, and chives. Stir in tomato juice concentrate, broth, cornstarch, and salt and pepper flakes. Cover and refrigerate 10 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake pork in preheated oven for 45 minutes. Remove pork, drain, and place in a 9x13 inch casserole dish. Place lid on dish, and bake for an hour.