Wash the meat and dry it well, rub it with a mixture of spices and salt. Tie it well with a strong thread to get a better shape during baked. Place thus prepared meat in an appropriate tray with 4/5 cup (200 ml) of water, cover it with foil and bake at 356°F (180 °C) for 1 hour and 20 minutes until it catches a tan.
Remove the cooked aromatic pork roast from the tray, place it into a suitable dish and leave it to cool for 15 minutes. Strain the sauce from the tray, add the wine and allow it to boil. Let it boil for 4 minutes.
Carefully remove the thread from the meat and cut the meat with a sharp knife into pieces with a thickness of 1/2″ (1 cm). Arrange them in a suitable dish, add a little of the sauce to decorate and garnish with thyme leaves.