Pork Loin With Juniper

Preparation:

Preparation: Score the meat at various points and insert the shallot pieces. In a bowl, collect the chopped onion, the crushed juniper berries, the whole bay leaves, the wine, half the oil, salt and pepper. Place the loin on top and leave it to marinate for 2 hours. Drain it, wrap it in slices of bacon, tie it with a few turns of white kitchen string and put it in a pan with the remaining oil. Place in a preheated oven at 180 degrees and cook the meat basting it from time to time with the cooking liquid or with a few spoonfuls of the marinade. Remove the twine, cut the loin into thin slices, place them on a serving plate and cover with the hot sauce. Accompanying wines: Alto Adige Lagrein “Dunkel” DOC, Torgiano Rosso DOC, Piedirosso (Per'e Palumbo) Ischia DOC.