Preheat oven to 350°F (175°C).

Using a sharp knife, cut small slits all over the pork loin and insert garlic slivers.

Rub the outside with oil, then season generously with marjoram, caraway, salt, and pepper.

Heat a large oven-safe skillet or Dutch oven over medium-high heat. Sear the loin on all sides until browned, about 6–8 minutes total.

Add broth to the pan.

Transfer to the oven and roast 1 hour to 1 hour 15 minutes, until a thermometer reads 145°F (63°C).

Rest 10 minutes before slicing, and spoon the pan juices over the top.