This is a classic oven baked Tuscan dish. Redolent of the early morning markets where Porchetta is sold crammed into huge buns, this dish recreates all those tastes and smells in your oven at home. Use plenty of rosemary in this dish.Unknown Source
Turn the pork loin fat side down. Make deep slits all over, especially in the thick part. Put the garlic, rosemary and at least a teaspoon of salt and pepper (more will give a truly authentic Tuscan flavor) into a food processor and blend to a paste. Push this paste into all the slits in the meat and spread the remainder over the surface of the meat. Roll up and tie with fine twine.
Weigh the meat and calculate the cooking time, allowing 25 minutes per pound. At this stage you can cover it with plastic wrap and chill for several hours to deepen the flavor. When ready to cook, preheat oven to 450 or as high as your oven will go. Uncover pork and brown all over in a hot skillet. Transfer pork to roasting pan, then pour the wine over it and tuck in the rosemary sprigs.
Roast for 20 minutes. turn down the heat to 400 and roast for the remaining calculated time, basting the pork loin every 20 minutes
Remove pork from oven and let rest in warm place for 15 minutes before carving into thick slices. Serve with pan juices. Serves 6