16 bay leaves whole crumbled plus more leaves for garnish
4 pound pork loin boneless
4 garlic cloves with the flat side of a knife crushed
6 tablespoons olive oil extra-virgin
1 medium onion finely sliced
6 peppercorns
1 teaspoon salt
0.5 cup white wine
Equipment
bowl
sauce pan
oven
roasting pan
kitchen thermometer
aluminum foil
stove
ziploc bags
Directions
In a small bowl mix the olive oil, garlic, salt, peppercorns, and crumbled bay leaves and rub the mixture all over the meat.
Put the pork on a large dish or in a large plastic bag and cover the dish or tie up the bag and leave in the refrigerator if you've got steeping time; otherwise - if you're about to start cooking it - just leave it out.
Preheat the oven to 400 degrees F. Line a roasting pan with the onion. Strew over the onion 10 whole bay leaves.
Place the pork, including its marinade, on top and the bones all around, if they fit and if you've got them. Roast in the oven for about 1 3/4 hours or to an internal temperature of 150 to 155 degrees F on an instant-read thermometer, basting regularly.
Remove the pork, scraping burnt bits off, to a plate or carving board and let it sit. On the stove at moderate heat, pour the wine and 1/2 cup boiling water over the bones, bay, garlic, and onion.
Let it bubble up and reduce by about a third, and then remove the bones gingerly and strain the liquid contents into a saucepan.
Heat, correct the seasoning, and add liquid as you like to make a good, thin, not-quite gravy.
Carve the loin, put the slices on a big warmed plate, sprinkle with salt, and pour over a little of the juice-gravy, then tent with foil and leave in the turned-off oven while you eat the starter. It is a bit prinky, I know, but it will look fabulous if, when you take it out, you arrange, Napoleonically, some more bay leaves around the edges of the dish with the bay-scented pork.
