1 garlic clove, finely diced
2 tablespoons rosemary leaves, finely chopped
3–4 sage leaves, finely chopped
1 tablespoons thyme leaves, finely chopped
2 cloves, ground
salt and pepper
2 lb. (approximately 1 kilogram) pork roast
4 - 5 tablespoons extra-virgin olive oil
1/2 cup dry white wine
1/2 tablespoons corn starch

Mix garlic, rosemary leaves, sage, thyme, cloves, salt and pepper. With a sharp knife make some incisions on the meat and fill with the herbs. Rub the surface of the meat with the rest of the herb mix.

Tie the meat piece together with a kitchen rope.

In a saucepan of adequate size put the extra-virgin olive oil and turn heat to medium.

When the oil is hot, place the meat in the pan and brown lightly on all sides for few minutes.

Add wine, turn the heat to high, and when the wine is evaporated, add ½ cup water or broth.

Cover and simmer on moderate heat for about 1 hour to 1 hour and 15 minutes.Occasionally turn the meat to cook on all sides and add a little warm water or broth if necessary. Remove the meat from the pan.

In a small bowl mix together the corn starch and 2-3 tablespoons water. Add the cornstarch mixture to the pan, scraping the bottom to incorporate the gravy. Stir and cook until thicker.

Cool the meat at room temperature, slice and serve dressed with the warm sauce.

Serves 6.