In a mini food processor combine all the ingredients except the pork and the wine. Process until it becomes a paste. If you don't have a mini processor, mince the garlic fine, crumble the bay leaves as fine as you can and mix well with the other ingredients in a small bowl.
Rub the paste all over the pork and place the roast in a glass bowl just large enough to hold it. Pour in the wine. Turn the pork once to coat. Cover the bowl and place in the refrigerator for 6 - 8 hours. If you can, turn the roast a couple of times during this period.
Remove the roast from the refrigerator. Take out of the marinade and place in small roasting pan or cast iron skillet with the fat side up. Reserve the marinade. Let sit at room temperature for about 30 minutes before cooking.
Preheat the oven to 450°. Roast for 10 minutes and then turn down to 350°.
Boil the marinade and use to baste the roast a couple times while cooking.
Continue to roast in the oven until the internal temperature is about 150°F. Check the temperature after 40 minutes. It should take about 1 hour total cooking time.
Remove the roast from the oven, cover with foil, and let rest for 10 minutes before slicing.
Recipe by Jane O'Riordan
Terre Rouge and Easton Wines