Mince 1tbsp each of the sage and rosemary leaves, 3 cloves garlic, some pepper and salt. Roll out butterflied pork loin. Spread the herb paste. Roll it up tightly. Tie with a string. Sprinkle pepper and sea salt all over. Make a bed of garlic and herbs on a roasting pan. Place the loin and drizzle some white wine. Roast in 425 deg F oven for 25 minutes till the crust starts to roast. Reduce heat to 375 deg F until the internal temperature of the roast is 145 deg F. Remove. Pour the liquid from the roasting pan into a small pan.Simmer. Remove any fat. Simmer on a low flame. Slice the pork into 1/2 in slices and top with the sauce.
