Wash the boneless pork piece whole as it is and dry it. Make square incisions 1/2″ (1 cm) deep on top along the entire surface of the meat using a sharp knife. Then rub salt, mashed garlic and ground black pepper in the incisions.
Heat 3-4 tbsp olive oil in a pan on the stove and put the meat in to braise, while turning it over on all sides. It needs to crisp slightly and redden a bit. Take the meat out onto a glass cook pot. Stick the cloves in several of the cuts.
Put a small container on the stove, pour 1 tbsp honey in to caramelize, add 1 tbsp olive oil and 1 tbsp cognac, stir and then remove from the heat. Quickly smear the meat with this mixture using a brush and pour in about 4/5 cup (200 ml) hot broth around it. You can dissolve a broth cube in a cup of water and add it as well. Pour in 1 cup white wine.
Cut an onion head in 2 without peeling it and put it next to the meat, with the cut side facing down. During baking it will release its aroma. Put the meat to cook at 356°F (180 °C). Baste periodically with the sauce.
Notes: Initially I baked for 20 min. without a fan and lid, then I turned on the fan, placed the lid on and off twice, while turning the meat over and basting it. It took 2+ hours. Next I transferred the baked meat into a clean container.
Strain the sauce that's left over in the pot into a small casserole and put it to boil on the stove with 1 tbsp corn starch, diluted with a little water ahead of time. Leave on the heat until it starts to boil a bit. Upon serving, pour the sauce over the meat.