Have your butcher (or do it yourself) to cut the pork loin close to the bone half way through. In this way the meat should come a bit off the bone but stay attached to the remaining part of the bone.
Rub all dry ingredient (including salt) on the meat and place crushed garlic and bayleave where the meat is separated from the bones
Leave for half an hour then add all the liquid ingredients of the marinade (leave 1 tablespoon of extravirgin olive oil out of the marinade) and leave to soak for at least 2 yours (best overnight)
Remove the meat from the marinade (leave the marinade aside) and place it on a tray sprinkled with the remaining extravirgin olive oil. Ad half a glass of marinade to the meat.
Cook in an oven slowly at 130-150 degrees Celsius for at least 3-4 hours or until the meat is fully cooked. Slow cooking helps the meat to remain tender and juicy. If the meat becomes too dry during cooking, add a bit of marinade to keep the meat moist. During the last hour of cooking let the outside part of the meat become crispy not adding any liquid to the tray.