Pork Loin Larded with Garlic and Black Pepper in Tomato-Wine Sauce

Ricardo grew up in a conservative household, in the middle of the last century, in Mexico, which didn't make it easy to learn his mother's cooking secrets and recipes. But, truly, persistence and chicanery paid off.
 This is one of Ricardo's mother's recipes. Someone asked about the whole peppercorns buried in the pork. Should you pick them out? Of course not! Eat them they will be soft and pungent.