Blend together the rosemary, sage, garlic, fennel seeds, salt and pepper in a food processor until a thick paste forms. While the motor is running, add the wine and oil and blend until it is well combined.
If you desire, you can make the herb paste a day ahead, cover, and place it in the refrigerator.
If necessary, trim fat from top of 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 pork with a small sharp knife, and fill each with about 1 teaspoon of herb paste. Spread the remaining herb paste over pork, concentrating on the boned side, and then tie the roast with kitchen string at 2 inch intervals.
Place pork roast, fat side up, in a roasting pan, and roast in the middle of the oven, uncovered, 6 hours.
Transfer roast to cutting board and allow to rest 15 minutes, so that the juices have a chance to redistribute.
Discard the string and slice the roast with an electric knife, if you have one, into thick slices.