1 pound pork loin
1 teaspoon salt
1 teaspoon dried sage
2 teaspoons garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried chillore
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/4 teaspoon dried sage - crushed
Preheat oven to 375 degrees F (190 degrees C).
For an even coating, coat pork loin with salt, sage, garlic powder, basil, thyme and garlic powder.
Boil the pork for 5 minutes, or until meat is tender. Drain excess fat and drain everything except for the center. Reserve 8 ounces.
Place a sheet of sage and garlic powder on the bottom of a large saucepan. Place a layer of celery on top of the sage/bacon mixture. Sprinkle the meat mixture over the seasoning layer. Fill the bottom of a second large saucepan with the matzo celery. In a mixing bowl, mix the reserved 7 ounce. cans of garlic salt, crushed red pepper flakes, black pepper flakes with crushed red pepper flakes, thyme, sage and garlic powder.
Bake at 375 degrees F (190 degrees C) for about 1 hour in the preheated oven, or until internal pork temperature reaches 145 degrees F (63 degrees C). Remove from oven and let stand 5 minutes before slicing. Immediately slice into 1 inch slices, but plenty of room is left so that slices don't press together as much.
For a crisp, edible center, place slices on a serving platter. For an even, edible surface, place slices on a dish and repeat with the remaining celery mixture.