In a small skillet, toast the pine nuts over medium heat until golden brown, 2 to 3 minutes.
In a food processor, puree the garlic, rosemary, parsley, Parmigiano, pine nuts, olive oil and some salt and pepper until smooth. (Or you can mince the ingredients by hand before mixing in the oil.)
Season the inside of the pork with salt and pepper, and spread the rosemary-garlic puree evenly all over, leaving a 1-inch border on one side. Roll it up, and tie it in a few places with kitchen twine.
Add the vegetable oil to a large skillet, and get it nice and hot over high heat. Add the rolled pork loin and sear it on all sides to get a beautiful golden brown crust all around, about 6 minutes per side. Allow it to rest for about 10 minutes.
Meanwhile, preheat your oven to 400 degrees F.
Remove the twine from the pork, wrap it with the sliced pancetta and tie again with twine in a few places to keep everything all together while roasting. Place the pork on a rack in a roasting pan, and roast it until the internal temperature reaches 155 degrees F, about 1 hour 10 minutes.
Remove the pork from the roasting pan, and allow it to rest for about 15 minutes.
Meanwhile, skim off any fat that's collected at the bottom of the pan (leave behind any browned bits). Add the stock and wine to the pan, pop it back in the oven and allow the "gravy" to reduce by about half; this should take 15 to 20 minutes.
Once the pork has rested, cut off the twine and slice the pork into pieces about 1 1/2-inches thick. Place the slices on a serving platter, and drizzle with the wine "gravy."
This is a recipe to share with your butcher. He'll be more than happy to butterfly the pork loin for you--just ask!