Preheat the oven to 425 degrees.

Finely mince the herbs and the garlic. Place in a small bowl. Add the EVOO and salt and pepper. Mix well.

Roll out the butterflied pork loin. Evenly spread the herb/garlic paste to cover the entire surface of the loin. Leave about a ½ inch border.

Tightly roll up the pork loin. Tie with string to keep the paste from leaking out.

Rub the outside of the roast with some EVOO. Sprinkle sea salt and black pepper all over the outside.

In a roasting dish, put the herbs and garlic to form a bed for the roast. Place the pork loin on top.

Pour in the wine and water and drizzle with EVOO.

Roast for about 15-20 minutes or until a golden crust starts to form. Reduce heat to 375 degrees and roast until the internal temperature is 145 degrees.

Let the roast rest. The temperature will continue to rise to about 160 degrees.

Pour the liquid in the roasting pan into a small pan. Use a wire mesh to catch the herbs and garlic. Skim out any fat and simmer the sauce on low flame.

Slice the porchetta into ½ inch slices, top with warm au jus or pan gravy and serve.

Bring water to a boil, add cipollini onions, reduce to a simmer, cook until knife tender, about 15 minutes. Drain well.

Heat a skillet over medium heat. Melt butter and coat the onions entirely. Season with salt and toss until caramelized, about 5 minutes.

Pour vinegar into the skillet and sprinkle sugar over the onions. Bring to a boil, tossing until the sugar dissolves and the sauce thickens.

Serve hot or at room temperature.

Microwave the potatoes on high for 75 seconds. Quarter and cut into 1 ½ inch slices.

Put the potatoes into a baking dish. Add EVOO, sea salt, and pepper. Mix to coat thoroughly.

Roast until the potatoes form a golden crust, about 15-20 minutes. Remove and sprinkle with truffle oil. Serve immediately.