• 1 pork loin (4 lbs.), trimmed of all fat
• 2 teaspoons mixed pepper corns (green, pink, black, white)
• 10 cloves
• 1 tablespoon ground cinnamon
• 6 teaspoons unsalted butter, at room temperature
• Sea salt
• 1 large onion, coarsely chopped
• 1 cup Oregon Pinot Noir

Preheat oven to 375 degrees F.

Combine the peppercorns, cloves, and cinnamon. Grind into a course powder. Blend spices together with the butter to make a paste. Smear the pork all over with the spiced butter and sprinkle with the sea salt. Place the pork loin on top of the onions scattered on the bottom of a roasting pan. Pour the Pinot Noir into the pan.

As the pork is roasting, baste the pork with the wine and juices until a meat thermometer reads at least 160 degrees F (1 1/2 hour or more).