2 T extra virgin olive oil
1 small pork loin, about 2 pounds
1 T juniper berries, finely chopped
2 whole cloves, crushed
10 bay leaves
2 medium onions, chopped
salt and freshly ground black pepper to taste
1 cup dry white wine
Heat the oil in a saucepan just large enough to hold the pork. Add the meat and brown over moderate heat for about 10 minutes. Add the juniper berries, cloves, bay leaves, onions, salt and pepper.
Lower the heat and cook the meat until very tender, about 1 ½ hours, adding ½ cup of the wine a little at a time.
Slice the meat and arrange on a serving dish. Pour the remaining wine into the pan and bring to a boil, deglazing the pan. Pour the sauce through a sieve and pour over the meat, serve immediately.