Onion and garlic powder, basil, bay leaves, pepper to taste
Cut 10 pound whole pork loin in half. With Sharp knife, poke into roast at about 1” intervals. Pour marinade over roast slowly to cover all. Allow to stand in refrigerator 2-3 hours or overnight turning roast frequently. Remove roast from marinade but reserve marinade. Bake on rack in open pan at 450 degrees for 15 minutes. Decrease heat to 325 degrees until meat thermometer reaches 150 degrees. Reduce heat to 250 degrees and continue roasting until done (170 degrees on thermometer). Baste with reserved marinade at least 2-3 times while roasting. Also baste frequently with juices in pan. Overall time to roast is about 2 hours prior to cutting temp to 250 degrees, then about 30-45 minutes longer. Then remove roast to roaster, cover with foil and roaster lid, and allow roast to remain in 200-degree oven to keep warm until serving.