Salt the pork loin. Heat a small amount of hemp oil or clarified butter in a pan over medium-high heat. Sear the pork loin for 2-3 minutes on each side until browned.
Transfer the seared pork loin to a roasting tin. Cook in the oven at 80°C (176°F) for about 2 hours, until the internal temperature reaches 66°C (151°F) when measured with a meat thermometer in the thickest part.
While the pork cooks, toast the pine nuts in a pan over medium heat for 2-3 minutes until lightly browned, stirring occasionally.
Chop the parsley, thyme, garlic, and rosemary. Pulse in a food processor with the toasted pine nuts until finely chopped. Add the breadcrumbs and season with salt and pepper to taste.
Remove the pork loin from the oven and press the herb mixture onto the top. Increase the oven temperature to 200°C (392°F) and roast for another 10 minutes.
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