Chop the herbs into small pieces..
Blend together the sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms. With the motor on, add the wine and oil; blend until well combined.
Preheat the oven to 275 degrees.
If necessary, trim the fat from the top of the pork, to leave a 1/8-inch thick layer of fat.
Make 3 small incisions, each about 1-inch long and 1-inch deep, in each side of the pork with a small sharp knife, and fill each with about 1 teaspoon of the herb paste.
Spread the remaining herb paste over the pork. Concentrating the paste on the boned side.
Tie the roast with kitchen string at 2-inch intervals.
Put the pork, fat side up, in a roasting pan.
Roast it in the middle of the oven for 6 hours.
Transfer the roast to a cutting board; let it stand 15 minutes.
Discard the string and slice the roast into thick slices.