Combine the olive oil, juniper berries, garlic, clove and pepper in a food processor.
Process until finely chopped.
Put the pork in a dish large enough to hold it and rub the entire surface with the mixture.
Lightly cover and let marinate in the fridge for 18 to 24 hours.
Next day preheat oven to 325°F.
Transfer the pork and marinade to a shallow roasting pan.
Sprinkle the meat lightly with salt and set the bay leaf on top of the roast.
Roast For 1 hour and 50 minutes or until internal temperature of 155°F.
Baste the meat with the pan juices and the wine adding the wine in thirds: the first third goes over the pork after the first 30 minutes of cooking.
Add another third after 20 minutes and another third is poured over the meat after 10 minutes.
Add a little water if the pan juices threaten to burn.
Once the meat is done cooking remove it and place on a platter and keep warm.
Degrease the pan juices and keep them hot as well.
If the pan juices are skimpy,set the pan over high heat and stir in the broth.
Simmer the juices as you scrape up the brown bits.
Taste for seasoning and keep warm.
Thinly slice the pork and arrange it on a warm platter.
moisten with pan juices and serve hot.
