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1
Combine the olive oil, juniper berries, garlic, clove and pepper in a food processor.
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2
Process until finely chopped.
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3
Put the pork in a dish large enough to hold it and rub the entire surface with the mixture.
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4
Lightly cover and let marinate in the fridge for 18 to 24 hours.
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5
Next day preheat oven to 325u00b0F.
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6
Transfer the pork and marinade to a shallow roasting pan.
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7
Sprinkle the meat lightly with salt and set the bay leaf on top of the roast.
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8
Roast For 1 hour and 50 minutes or until internal temperature of 155u00b0F.
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9
Baste the meat with the pan juices and the wine adding the wine in thirds: the first third goes over the pork after the first 30 minutes of cooking.
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10
Add another third after 20 minutes and another third is poured over the meat after 10 minutes.
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11
Add a little water if the pan juices threaten to burn.
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12
Once the meat is done cooking remove it and place on a platter and keep warm.
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13
Degrease the pan juices and keep them hot as well.
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14
If the pan juices are skimpy,set the pan over high heat and stir in the broth.
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15
Simmer the juices as you scrape up the brown bits.
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16
Taste for seasoning and keep warm.
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17
Thinly slice the pork and arrange it on a warm platter.
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18
moisten with pan juices and serve hot.
