LOMBO DI MAIALE ALL'ARANCIA
Boneless Pork Loin in Orange Sauce

2 ½ - 3 pounds pork loin, boneless
6 tablespoons olive oil
1 ½ cups dry white wine
Juice of 2 oranges
2 tablespoons wine vinegar
1 tablespoon fresh rosemary
1 tablespoon juniper berries
2 bay leaves
½ teaspoon salt
1 teaspoon freshly ground pepper
4 tablespoons olive oil
1 tablespoon soy sauce (or to taste)
2 oranges, sliced, for decoration  

Tie the loin with butcher string.  Make a marinade with 2 tablespoons of the olive oil, the wine, the orange juice, wine vinegar and rosemary. Put the loin in a plastic bag, pour the marinade into it and seal it. Let stand refrigerated for an hour or two.
Grind and mix together the juniper berries, bay leaves, salt and pepper.  Drain the loin from the marinade, pat dry on a paper towel, and then roll it in the juniper berry mince.
Put the remaining 4 tablespoons olive oil in a fireproof casserole and brown the loin in it.
Grate the zest of one of the squeezed oranges and add it to the casserole. Add the marinade and any leftover juniper mince. Bring to a boil, cover tightly, and cook at a low simmer for 1 hour. Check that the loin does not get too dry; if so, add some warm water. The loin is done when, pricked with a tester, no pink juices run out - or when the internal temperature is 170 F. (Above 170 F the loin tends to lose its moisture.)
Let rest for 10 minutes before undoing the string and cutting in ¼-inch thick slices. Pour the pan juices into a small saucepan, add the soy sauce, and reduce to a creamy consistency. Adjust for salt if needed, and pour over the loin slices arranged on a serving platter. Decorate with orange rounds and serve.

Serves 6