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Pork Loin with Sage, Leeks and Juniper

DIRECTIONS

One day before serving, prepare the pork: Stud the pork roast with the garlic slivers. Rub the entire surface of the meat with the salt, half the sage, and half the thyme leaves. Wrap securely in plastic wrap and refrigerate. (Salting the meat ahead will cure it briefly, and will heighten the intensity of the herbs and garlic.)
On serving day, remove the roast from the refrigerator, rinse thoroughly, and pat dry. Set aside to bring to room temperature.
Prepare the leeks: Prepare a large bowl of hot salted water. Trim the leeks at the root. Trim the bottom section (the white part) to about 6 inches. Cut the greens into 4 sections. Place all the leek sections in the hot salt water to soak for 10 minutes. Remove the leeks and dry thoroughly. Set aside.
In the casserole, heat the oil over moderately high heat. When hot, add the roast and the bones and cook, turning frequently, until the meat is thoroughly browned. Add the onions and tomatoes, and continue cooking for 3 to 4 minutes. Dissolve the sugar in the vinegar and add to the pork mixture. Cook to reduce slightly, about 5 minutes. Add the leeks, placing them around the meat and pushing down for a tight fit. Season lightly, and add the remaining sage and the juniper berries. Hold the thyme sprig over the casserole and roll it between your hands to release just the small leaves, which contain all the flavor. Add the butter. Cover, reduce the heat to low, and simmer, stirring occasionally to ensure that the leeks are equally distributed in the cooking liquid, for 1-1/2 hours. (Alternatively, cook in a 325°F oven.)
To serve, untie the roast and slice it thinly. Place the pork slices on a warmed serving platter, and arrange the leeks and onions around the meat. Strain the cooking liquid through a fine-mesh sieve into a sauceboat, and serve immediately.