Preheat oven to 400 degrees. Liberally sprinkle sea salt and pepper on both sides of the pork. Create an herb paste by processing in a food processor the garlic, thyme, rosemary, sage, parsley, one tablespoon EVOO, and a pinch of sea salt, red chili pepper flakes, and black pepper. Rub the paste all over one side of the pork. Sprinkle the toasted fennel seeds evenly over the paste. Roll the loin up like a jelly roll. Place the rolled pork seam side down and wrap it with the pancetta slices. Once completely encrusted with sliced pancetta, tie up the loin with some cooking twine. Transfer to a large roasting pan. Toss in the shallots, sprinkle with the white wine, and drizzle the roast and shallots liberally with EVOO. Add a couple of sprigs of rosemary and place into the oven. Roast the pork for about 45 minutes to an hour, or until a meat thermometer reaches 160 degrees. Let the roast rest on a cutting board with an aluminum foil tent. Drain the juices into a saute pan over medium heat. Carefully remove the skins from the roasted shallots and add them to the juices. Saute the shallots and the juices until the juices thicken. In the meantime, slice the loin and transfer it to a platter. Spoon the shallot sauce over the pork slices and serve immediately.