6 tablespoons extra-virgin olive oil
4 garlic cloves, bruised and crushed with the flat side of a knife
1 teaspoon salt
6 peppercorns, bruised
16 bay leaves, 6 crumbled, plus more whole leaves for garnish
1 medium onion, finely sliced
One 4-pound boneless pork loin, plus the bones
1/2 cup white wine
If you've got time, leave the pork in its marinade-rub for 12 or even 24 hours. But otherwise, just do the necessary when you get home in the evening. By roasting the pork at 400 degrees F you can accommodate both croutons and meat. You wan the loin boned with a very thin layer of fat still on and tied at regular intervals. That's why I go to the butcher. And ask him to chop the bones and give them to you to take home while he's about it.
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