Oven-Baked Pork Loin with Olive Oil, Garlic, Thyme and Oregano

THIS IS my sister Anna’s signature dish, the one she always bakes for parties. We usually make it with meat we buy on Kea, the island my mother comes from, which is famous for its tasty pork and veal. The meat cooks in its own juices, and there is plenty of delicious sauce at the end of cooking. If you like, you can carefully remove the fat from the surface before serving.

In the old days, pieces of meat in covered pots were probably taken to a communal oven for bak