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The Silver Spoon, Phaidon Press

Serves 4


    • 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.

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