Crush in a mortar the dried herbs with black pepper, juniper berries and coarse salt, until you get a fine powder.

Cut with a sharp knife the meat at a centimetre from the top surface, so that you can almost open your piece of meat like a book (check the photos to see how I made the incision).

Fill generously the incision with the pesto of herbs, spices and salt. Drizzle with a tablespoon of extra virgin olive oil.

Tie the pork with a long stretch of butcher's twine, to prevent the meat from opening and to have a more compact piece of meat, allowing an easier and evenly cooking.

Rub the meat with ground black pepper and salt.

In a cast iron pot pour the remaining 4 tablespoons of extra virgin olive oil and add a knob of butter. Heat the olive oil over medium flame and when the butter has melted place the meat into the hot olive oil. Brown the pork for about 2 minutes on each side or until golden brown.

Pour the white wine over the meat and after a few seconds cover the pot with a lid.

Cook the meat for 25 minutes with the lid over medium heat, checking from time to time to prevent it from sticking to the bottom.

When the gravy is thick, remove the meat from the heat and let it stand covered or wrapped in aluminum foil for about ten minutes before serving. Another way to check whether the meat is ready is to check the internal temperature: in the case of pork meat it should reach about 72°C at the core. Remove the meat when it is about 70°C and let it rest wrapped in aluminium foil.

Serve the pork loin, cut into thick slices, with a side of roasted potatoes, flavored with the same herbs you used for the meat or with the herbs you prefer.