LOIN OF PORK WITH JUNIPER
The Silver Spoon, Phaidon Press
• 1¾-pound loin of pork, boned
• 1 shallot, chopped
• 1 onion, chopped
• 10-15 juniper berries, lightly crushed
• 2 bay leaves
• 5 tablespoons white wine
• 5 tablespoons oil
• 3½ ounces pancetta, sliced
• salt and pepper
Make small incisions in the meat and insert pieces of shallot.
Put the onion, juniper berries, bay leaves, wine and half the oil in a dish and season with salt and pepper.
Add the pork, turning to coat, and let marinate for 2 hours.
Preheat the oven to 350°F.
Drain the pork, reserving the marinade, wrap it in the slices of pancetta and tie with kitchen string.
Put the pork in a roasting pan with the remaining oil and roast, basting occasionally with the reserved marinade, for about 1 hour or until tender and cooked through.
Remove the meat from the roasting pan, untie and carve into thin slices.
Place them on a warm serving dish and spoon the cooking juices over them.