Preheat oven to 375F.
With a sharp knife, cut the pork loin horizontally until you can open it like a book.
Season it with 2 tablespoons of olive oil, salt and pepper. Rub 2/3 of the minced garlic into it. Remove the seeds from 5 jalapeños, chop them. Arrange the chopped jalapeños, bell pepper and spicy red pepper down the pork, horizontally, in a thick line, closer to the middle.
Roll one side of the pork over the stuffing and tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, trim the fat and transfer to a roasting pan.
Add the white wine, water, 6 garlic cloves, 1 halved onion, 1 large halved carrot, 2 whole jalapeños, a little salt and pepper to the pan.
Brush the pork with 1 tablespoon of olive oil and roast in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing.
In another roasting pan, mix together potatoes with 5 tablespoons olive oil the remaining 1/3 of minced garlic, salt and pepper and add to the oven when the pork has 60 minutes more of cooking. After 30 minutes, using a spatula mix the potatoes and return to the oven.