5 to 6 lb. pork loin, butterflied
1/2 t. whole fennel seed
1 sprig fresh rosemary, leaves only
1 small orange
8 oz. pancetta, sliced about 1/8 inch thick, then dice all but 4 slices
1/3 cup fresh fennel bulb, minced
3 cloves garlic, minced
1 T dry white wine
1 T extra virgin olive oil
2/3 cup dry white wine
Place the fennel seed and rosemary in a mortar or small bowl. Zest the orange over the bowl to let the zest and oils fall into the fennel and rosemary mixture. Pound everything to a coarse pulp. Add the juice from the zested orange, diced pancetta, fresh fennel, 1/8 teaspoon of salt and pepper, garlic, white wine, olive oil and mix well. Place the butterflied pork on a work surface. Then place the sliced pancetta over the opened roast. Spread 2 tablespoons of the fennel mixture over the pancetta, roll up the roast, tie closed with kitchen twine. Cut deep,, narrow slits in the pork and stuff with the mixture. Rub the remaining mixture over the surface of the pork. Sprinkle with salt and pepper, lightly cover and refrigerate for several hours or ideally overnight.
Preheat the oven to 325 degrees. Place the roast in a shallow roasting pan. Roast for 20 minutes. then pour the wine over the meat. Roast for about 1 hour and 15 minutes, basting frequently with the pan juices. Add some water if the juices cook away. Turn the oven up to 500 degrees and roast for an additional 15 to 20 minutes, or intil the internal temperature reaches 150 degrees. Let rest for about 10 minutes at room temperature. Serve on a platter carved and moistened with the pan juices.