Pat the pork loin dry with kitchen paper. With a sharp knife, make several incisions in the loin and push in whole garlic cloves until they are hidden. Rub the loin with the caraway, marjoram, thyme and salt and pepper. Drizzle with olive oil and marinate in the fridge overnight or for at least 3 hours.
The next day, preheat the oven to 180 C / Gas 4.
Place the pork in a casserole dish or roasting tin and sprinkle with salt. Pour the 200ml water into the pan and cover.
Roast for 2 hours until the pork is no longer pink in the centre. Baste the pork occasionally with the liquid in the base of the pan. Ten minutes prior to the cooking time being up, remove the lid to allow the pork to brown.