Preheat oven to 275�F.
Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well.
If necessary, trim fat from top of pork, to leave a 1/8� thick layer of fat. Make 3 small incisions, each about 1� long and 1� deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2� intervals.
Put pork, fat side up, in a roasting pan and roast in middle of oven for 6 hours. Transfer roast to cutting board and let stand for 15 minutes.
Discard string and cut pork roast into thick slices using an electric knife if you have one.
Note: You can make herb paste 1 day ahead and chill, covered.