This recipe also comes from the book The Splendid Table. In Emilia-Romagna they eat this dish in January. They slaughter the family hog and turn him into all sorts of delicious things like proscuitto, pancetta, sausage and pork loin.
10 juniper berries
1 clove garlic
1/8 t black pepper
4 pound pork loin
1 bay leaf
2/3 cup white wine
Combine Olive oil, juniper berries, garlic, clove and pepper in a blender. Blend until finely chopped. Pour the sauce over the pork in a bowl and marinate for 24 hours.
Preheat the oven to 325. Transfer the pork with the marinade to a roasting pan with a rack. Sprinkle a little salt on the meat and place a bay leaf on top. Roast in the oven for about 2 hours. Pour the wine over the top of the roast 1/3 at a time. Pour the first 1/3 over after cooking for 30 minutes. 20 minutes later pour another third. Pour the last third 10 minutes later. Baste the meat frequently. You will need to cook it for a couple of hours. Take temperature readings periodically. You want to pull the pork out of the oven when it is between 160 and 165.
Pour the pan juices into a measuring cup and degrease. Slice the pork and place it on a platter. Pour a little of the pan juices over to moisten the pork.