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1
In a small bowl mix the olive oil, garlic, salt, peppercorns, and crumbled bay leaves and rub the mixture all over the meat.
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2
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.
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3
Preheat the oven to 400 degrees F. Line a roasting pan with the onion.
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4
Strew over the onion 10 whole bay leaves.
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5
Place the pork, including its marinade, on top and the bones all around, if they fit and if you've got them.
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6
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.
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7
Remove the pork, scraping burnt bits off, to a plate or carving board and let it sit.
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8
On the stove at moderate heat, pour the wine and 1/2 cup boiling water over the bones, bay, garlic, and onion.
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9
Let it bubble up and reduce by about a third, and then remove the bones gingerly and strain the liquid contents into a saucepan.
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10
Heat, correct the seasoning, and add liquid as you like to make a good, thin, not-quite gravy.
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11
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.
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12
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.
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13
Chef's Note: If you've got time, leave the pork in its marinade-rub for 12 or even 24 hours.
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14
But otherwise, just do the necessary when you get home in the evening.
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15
By roasting the pork at 400 degrees F you can accommodate both croutons and meat.
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16
You wan the loin boned with a very thin layer of fat still on and tied at regular intervals.
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17
That's why I go to the butcher.
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18
And ask him to chop the bones and give them to you to take home while he's about it.
