Slice your pork loin into 4 thick slices and season liberally with salt and pepper; heat the olive oil in a large skillet set over high heat. When the pan is nice and hot, add the pieces of meat and let them cook undisturbed until a nice golden crust has formed, about 4-5 minutes. Flip the pieces of meat and cook until golden on that side, too.
Return the skillet to the heat source and lower the heat to medium; add onions and garlic and cook for one or two minutes, until slightly browned and softened. Deglaze the pan with a cup of water, making sure to scrape the bottom of the pan well so you get all the tasty bits to detach; pour over the reserved meat.
Add the canned tomatoes (crushed, diced and paste), second cup of water, herbs and seasoning and stir until well blended.
Put the lid on and cook in the oven for about 2½ to 3 hours, or until the meat falls apart very easily when pulled with a fork.
Cook the rotini according to the instructions on the package, but reduce the cooking time by a about half. You want the noodles to remain very al dente. Drain the noodles and add them to the sauce. Stir well, cover and return to the oven for about 10 minutes, to finish cooking the pasta.
Garnish with chopped parsley and serve.
*Feel free to use your favorite kind, i.e. whole wheat, gluten free, etc.