Butterfly the pork loin and place it flat on the work surface, cut-side up. Pound with a meat mallet or your fist to flatten slightly.

Preheat an oven to 400°F. In a bowl, combine 1 tablespoon salt, 1 tablespoon freshly ground black pepper, garlic, rosemary, fennel seeds and 2 tablespoons of the olive oil. Mix well. Spread the spice mixture on top of the pork, spreading evenly. Roll the pork from the long side, like a jellyroll and tie with kitchen twine. Rub the outside of the pork with 1 tablespoon of the olive oil. Season with salt and pepper.

In a bowl, whisk together the remaining 2 tablespoons olive oil and white wine. Place in a roasting pan and baste with the wine/olive oil mixture. Roast for 10 minutes and decrease the heat to 375°F. Continue to roast until an instant-read thermometer when inserted into the center of the roast reads 140°F, approximately 1 _ hours.

Remove from the oven and let sit 15 minutes before slicing into thin slices.

Serves 6