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For the Herb Sauce: Heat EVOO over medium-low heat in a small pot or skillet and cook shallots seasoned with salt and pepper until very soft and tender, 8-10 minutes. Raise heat and add vinegar, water and sugar. Dissolve sugar into the vinegar then take off heat and stir in herbs. Serve at room temperature or chill.
Lay the pork down and cut it in half to yield two 7-8” pieces. Lay one pork loin fat-side down and top with the other pork loin with the fat side up, making sure the meat is touching the other side of the meat. Tie with butchers twine securely.