Rinse and dry the pork roast. With a sharp knife pierce the meat in several places.
In a food processor combine all remaining ingredients except bay leaves.
In a bowl or plastic container, coat the pork loin with the spice mixture. Add bay leaves. Let marinate in the fridge 4 hours, turning occasionally. Preheat the oven to 220 degrees C.
Place the roast in a baking tin and bake 15 minutes. Baste with remaining marinade, cover with foil, lower the heat to 180 degrees C and bake another hour. Baste occasionally with the pan juices, adding a little water if they are drying out.
When tender, remove the foil and bake another 10 minutes to brown. Let cool slightly and slice at the table!