First salt the pork loin, then briefly fry it in a pan with a little oil or (I like to use) clarified butter, so that light roasted aromas develop.
Put the pork loin in a tin and cook in the oven at 80 ° C for about two hours. I use a roasting thermometer, the core temperature of the meat should be around 66 ° C at the end - with a 600 g loin it takes around 2 hours.
Lightly toast the pine nuts in the pan.
Chop the parsley, thyme, garlic and rosemary as well. Add the pine nuts and finely chop everything with a mixer. Then mix in the breadcrumbs and season the mixture well with salt and pepper.
Take the pork loin out of the oven and press the herb mixture onto it. Increase the heat in the oven to 200 ° C and fry the loin for another 10 minutes.