Preheat oven to 275F. Blend together sage, rosemary,
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-inch thick
layer of fat. Make 3 small incisions, each about 1-inch long and
1-inch 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-inch intervals.
Put pork, fat side up, in a roasting pan and roast
in middle of oven
6 hours. Transfer roast to cutting board and let stand 15 minutes.
Discard string and cut pork roast (with an electric knife if you have
one) into thick slices.