Combine white wine, 2 tbsp of olive oil and chili flakes in a mixing bowl. Preferably ceramic. Add pork loin, sliced garlic cloves, black pepper and a few mint leaves. Rub the meat with the marinade.
Cover the bowl and let it sit for at least an hour. Overnight (in the fridge) is even better. Occasionally flip the meat to let it all well soak up in the aromas. If you left the meat overnight in the fridge - take it out 1 hr before roasting, so it’s not fridge cold.
Preheat the oven to 375F. Place the meat together with the marinade on a large piece of foil and into the baking dish.
Cook in the oven for 1 hr. Open the foil and cook for another 15-20 min until golden brown on the top. Occasionally open the oven basting the meat with pan liquid.
While the meat is cooking prepare the relish. Chop finely green scallions and olive oil let it simmer for a few minutes in a pan on a medium heat.
Transfer cooked scallions to a food processor. Blender with do well too. Add fresh mint leaves (leave a few for garnishing), lemon juice, salt and beat to a smooth sauce. If it feels too thick add some olive oil.
Let the meat cool before cutting. This way it doesn’t lose all its juices when cut right out of the oven.
Serve with mint and green scallion relish. Garnish with mint leaves.