Herb-stuffed pork roast

Pork loin — Kg 1 , 200
Herbs: rosemary, sage, thyme and parsley
1 garlic clove
10 slices flat pancetta
Oil
Salt and pepper
White wine
Stock

I chop the herbs, using two or three large sprigs of each, with the garlic clove, then add salt and pepper.
Starting from the longest side of the meat, I make 5 deep cuts. It should open like the pages of a book but remain attached at the base.

I spread each slice with the chopped herbs.

I insert pancetta all the way down each cut.

I bring the roast back together and tie it with kitchen string.

I put a little oil in a roasting pan, brown the roast and season with salt and pepper.
I deglaze with white wine, cover and cook for about an hour, turning it and moistening it with a little stock.

When the roast is cold, I cut it into thin slices.
I thickened the cooking juices left in the pan with a tablespoon of white flour, a little butter and another splash of stock. When it comes back to the boil, strain it and pour over the sliced meat.

You can serve the roast with mashed potatoes, roast potatoes or grilled vegetables.