January Pork

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.

January Pork

4 T extra virgin olive oil
10 juniper berries
1 clove garlic
1 clove
1/8 t black pepper
4 pound pork loin
salt
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.