Arrosto di maiale con cipolline

Marinating

1. Prepare the dry rub by mincing the garlic and herbs together into a fine paste, then mixing this paste with the salt and pepper. (Or just whiz it all together in a mini-chopper.) Rub this mixture all over the outside of the pork loin. Marinate in an airtight container or bag for at least two hours, or even better overnight in the fridge.
2. When you're ready to cook, remove the roast from the fridge and let it come back to room temperature. Scrap off the rub.

Browning

1. Arm yourself with a flameproof (preferably oval) covered casserole dish that's big enough to hold the roast and accommodate the onions around the edges of the roast in a single layer.
2. Heat the casserole over gentle heat, then pour in enough olive oil to cover the bottom. Add the garlic and rosemary and sauté for a few minutes, just until the garlic is lightly brown and the rosemary is giving off its heady aroma. Remove both.
3. Raise the heat to medium-high (but regulate the heat so the oil is not smoking) and add the pork loin. Sear it on all sides, about 2 minutes per side, turning it over until it's uniformly golden brown. Pour over a splash of dry white wine, then cover.

Roasting

1. Roast the pork until cooked through and tender, but still nice and juicy about 45 minutes per kilo/20-25 minutes per pound. You can do this on your stovetop over a gentle flame or in a moderate (180C/350F) oven.
2. About 30-45 minutes before you figure the roast should be done cooking, add the pearl onions to the casserole, seasoning them well with salt and pepper.
3. Check the roast every 15 minutes or so. Baste the roast with its juices or, if needed, drizzle in a bit of wine or water, just enough to keep things moist. Give the onions a stir and, if you're cooking on the stovetop, turn the roast over as well.
4. If you'd like to brown the roast a bit more, take the cover off the casserole for the last 15 minutes or so, and raise the oven temp to 200C/400F.

Serving

1. Remove the roast and let rest on a cutting board at least 5 minutes or as long as 15. Carve it into slices and lay them out on a platter with the onions around them. Pour the cooking juices over the slices and serve.