Puree olive oil, sage, thyme, rosemary, sea salt, and pepper in processor until almost smooth. Place pork in heavy large roasting pan. Rub Herb mixture over both roasts. Cover with plastic wrap and refrigerate overnight. Preheat oven to 400 degrees F. Sprinkle pork generously with salt and pepper. Place pancetta slices atop pork, overlapping if necessary. Roast until meat thermometer inserted into center of pork registers 145 degrees, about 1½ hours. Transfer pork roasts to platter.