Preheat oven to 400 degrees.
Remove leaves from thyme and 5 sprigs of rosemary. Chop leaves and add pressed garlic and a pinch of salt and pepper, stirring to make a paste. Set aside.
Place the loin in a large, oven safe skillet or Dutch oven. Slice 8-10 1" slits around the top of the loin. Sprinkle with sea salt and black pepper.
Mix the melted ghee and balsamic vinegar together and brush over the top and sides of the loin. Use clean hands to spread the garlic-herb-spice paste evenly around the loin, making sure to press some into each slit.
Lay the strips of bacon across the pork, centering them so that each strip has "tails" that fall to either side of the loin. (If your strips are shorter, you might use two strips in place of one, overlapping them in the center and letting their "tails" fall to the sides)
Gently tuck the bacon "tails" along each side under the bottom of the roast i the pan. Secure any bacon strips that slip off the loin with toothpicks.
Roast for about 35-45 minutes or until a meat thermometer inserted into the center of the loin reads 145 degrees.
If you'd like to brown the bacon a touch more, place the pan under the broiler for 1-2 minutes.
Remove from the oven, add the white wine, and simmer on the stove for a couple of minutes.
To serve, slice between the bacon slices to make 8 servings. Spoon the sauce over each serving and garnish with leaves from the final sprig of Rosemary.