1 Teaspoon of fresh chopped Sage
1 Tablespoon of marjoram
1 Tablespoon of fresh oregano
6 Cloves of coarsely chopped garlic
2 Tablespoons of lemon juice
2 Cups of Italian Cabernet Sauvignon
½ Pound pancetta
1 Bay leaf
1 Tablespoon of black pepper
½ Cup of olive oil
4-5 Pound boneless pork roast
Dice pancetta, cook in a pan over medium heat till brown. Drain off excess oil.
Blend sage, oregano, pepper, olive oil, marjoram, and garlic. Simmer and stir
till mixture is well blended.
Place pork roast in a large roasting pan and cover with mixture.
Pour in lemon juice and wine till the roast is 1/3 covered.
Cook in 325 degree oven until the inside temperature reaches 150 degrees.