Ask the butcher to bone a loin of pork, removing ribs and chine bone, and leaving at most a ½ cm of fat, ready to be rolled and secured into a neat round shape with string.
Pound 2 cloves of garlic in a mortar with a little sea salt, some thyme and 6 juniper berries. Add a little olive oil, squeeze some lemon juice over it, anoint the inside of the loin, then roll up and secure.
Rub salt over the thin outer coating of fat, pour over it some olive oil, then roast on a grid over an earthenware dish in a hot oven for the first 20 minutes, then moderating the temperature for a further hour, assuming the loin to weigh about 1½ kilos (3¼ lb). Untie the string before serving in its dish. Red cabbage goes well with this.