• One 7# pork loin, boned and trimmed of visible fat, bones reserved in 1 piece

• Tuscan Herb Salt

• 4 10” long rosemary branches

• Coarse salt

• 4 oz thinly sliced pancetta

• 1 t extra-virgin olive oil

• 2 cups dry white wine

Using a long handled wooden spoon pierce a hole through center of loin length wise. Using fingers and spoon handle, stuff 3 T. Tuscan Salt into hole.  Insert 1 sprig of rosemary in each end.  Mix remaining 1 T salt with 1 ½ t. coarse salt and rub all over roast.  Cover roast with pancetta slices and top with remaining rosemary.  Tie roast and chill for at least 2 hours and up to 24 hours.  Bring to room temperature.  Heat oven to 450 degrees.  Set rack of rib bones in large
roasting pan.  Unwrap roast, pat it dry and rub with olive oil.  Place roast on
rack and roast for 15 minutes.  Turn over and baste.  Reduce to 350 degrees and
cook 1 ½ hours, basting with wine.  Pan juices and ½ cup wine at end to serve.

Tuscan Salt

• 1 garlic clove

• 1 T. sea salt

• 30 sage leaves

• Leaves from 2 sprigs Rosemary.

Chop leaves and mix with garlic and salt.