For the marinade, pour the wine in a bowl, add the tablespoon of oil, sliced onion, crumbled bay leaves, thyme and peppercorns. Mix and add the meat, cover the bowl and let marinate in the refrigerator for about 12 hours, turning the meat every so often.
When ready to cook, remove the meat from the marinade, brush off the herbs and dry with paper towels. Make slits in the meat and fill them with the sage leaves dredged in salt and pepper. Bind the roast so it keeps its shape and put it into a small casserole.
Drizzle with olive oil and roast in the oven at 180°C (350°F). It should cook for about an hour; as it cooks turn it three or four times and baste occasionally with the filtered marinade. When done, untie the roast, turn off the oven and put the meat back in it for about ten minutes. Slice while still hot and serve with buttered peas or spinach.
For a perfect pairing, pork requires reds with reasonable structure and balance like Floramundi, the Cerasuolo di Vittoria DOCG, or Fragore the Etna cru of volcanic elegance. Two wines characterized by fine, soft tannins and a persistent finish.