Preheat oven to 325 F.

Pat the pork loin dry. With the fat-side up, Insert the knife about 1/3 of the way down the pork loin and make a lengthwise cut. Continue cutting until you get about half an inch from cutting through the edge pork loin. Open the flap. From here, cut down until you get to the bottom 1/3 of the pork loin, and cut lengthwise again, stopping when there is a 1/2 inch left. Open that flap as well.

At this point, your pork loin should be a rectangle shape. If the pork is uneven in some places, place a piece of plastic wrap over the pork and use a meat mallet to pound the thicker parts and even it out. Then, season the pork with salt and pepper on both sides.

In a small bowl, combine the goat cheese, 2 tablespoons fresh chopped parsley, 1 teaspoon fresh chopped thyme, 1 teaspoon fresh chopped rosemary, and lemon zest. Stir until well-combined, then spread over the pork loin.

Fold the pork loin back up, then tie with kitchen twine at 1-inch intervals.

Place a large cast iron pan or other heavy-bottomed, oven-safe skillet over medium high heat. Add the oil to the pan. Once hot, add the pork loin and sear fat-side down for 5-6 minutes, until browned. Flip the pork loin and sear for an additional 3-4 minutes, until browned, then pour in the chicken broth and place in the oven.

Bake for about 1 hour to 1 hour and 15 minutes, until a thermometer inserted into the thickest part of the meat reads 145 F, then remove from the oven.

Once cooked, removed the pork from the pan and pour off any drippings. Place the pan over medium-high heat and add the butter and garlic to the pan and saute for 30 seconds, until fragrant, then pour in the wine. Let the wine come to a boil and cook for about 1 minute, until reduced, then add the chicken broth. Cook the mixture for 4-5 minutes, until the mixture has thickened slightly and reduced to 1/2 cup.

Turn off the heat and whisk in the cream, lemon juice, thyme and parsley.

Remove the twine from the pork, slice, and serve alongside the white wine sauce!