25g dried porcini mushrooms, broken into small pieces
375ml red wine
1 kg rolled pork loin, skin off
sea salt and freshly ground black pepper
1 onion, finely chopped
3 cloves garlic, finely chopped
6 juniper berries, crushed
1 sprig rosemary
2 bay leaves
4 anchovy fillets, chopped
120g wild or mixed fresh mushrooms, cut into small pieces
serves 6

Preheat oven to 140°C/275°F/gas 1.
Soak the porcini in a little of the wine for 1 hour. Heat a little oil in a frying pan and quickly sear the pork. Season with sea salt and pepper and set aside. Fry the onions and garlic in the pan with the crushed juniper berries until the onions start to change colour. Transfer to an ovenproof dish with lid and add the rosemary, bay leaves, anchovies, mushrooms, porcini and all the wine. Cover and braise for 3 hours. Remove the meat. Heat a ridged griddle or skillet to a high temperature (or better still a gas barbecue) and lay the pork on it, turning till the fat browns and caramelised spots appear.
Allow to rest for 15 minutes before carving. Meanwhile, give the pan juices a fast boil (scraping the bottom of the pan), adding a little more wine or water if necessary and serve as a gravy (or jus, if you must!).