To prepare the red wine sauce: put a small, heavy-bottomed saucepan on the stove with the cleaned and chopped shallots, the rosemary and thyme, peeled garlic and peppercorns. Pour in the wine, add the bay leaves and bring to the boil; it will take around 10 minutes over a medium heat. Then strain it through a sieve, return the liquid to the same saucepan and leave to reduce over a medium heat for 10-15 minutes (it should become quite thick). Remove from the heat, add the butter – cut into pieces – a little at a time, stirring with a whisk to melt it well, and set aside. Cut the pork into 4 pieces, sprinkle with salt and pepper and then massage it. In a heavy-bottomed frying pan, sauté the cloves of garlic with 3 spoonfuls of olive oil until golden brown. Put the pieces of pork into the pan and brown them over a medium-high heat on all sides. Turn up the heat, pour in the wine and, when it has evaporated, turn the heat back down and add a ladle of broth (or warm water). Continue cooking for another 10 minutes, basting the meat with the juices in the pan from time to time. When it’s cooked, leave to rest for about 10 minutes, then arrange the pork on a serving dish with the (hot) wine sauce and serve immediately.