1

In a small food processor, blend the garlic, thyme, rosemary, and oil, scraping down the sides of the bowl occasionally, until the garlic is minced.

2

Untie the pork roast to separate the two pork loins. Sprinkle the pork generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly to form a rectangle. Spread a fourth of the garlic mixture over the flat side of one pork loin, then top with the remaining pork loin, flat side down, to reform the pork roast. Using kitchen twine, tie the pork roast to secure the loins in place. Spread the remaining garlic mixture over the surface of the pork and place it on top of the pancetta. Wrap the pancetta slices around the pork to cover as completely as possible. Place the pork in a roasting pan. Cover and refrigerate for at least 1 hour and up to 24 hours.

3

Preheat oven to 450°F. Pour ¾ cup of the broth and ¾ cup of the wine into the roasting pan. Roast the pork, adding more broth and wine to the pan juices every 20 minutes, until a meat thermometer inserted into the center registers 135°F. for medium rare (155°F. for medium), about 1 hour and 15 to 30 minutes. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.

4

Using a large sharp carving knife, cut the pork into ¼-inch slices, then serve with the pan juices.