In a small bowl, combine the garlic, sage, rosemary, and 1 tablespoon of the olive oil.
Spacing about 1 inchapart, insert the tip of your paring knife 6 times and about 1 inch deep into the top of the pork. Fill each opening with some of the herb mixture. Rub the remaining mixture over the pork and season with the salt and pepper.
Turn the Instant Pot® on to [Sauté]. Heat the remaining 1 tablespoon olive oil. Add the pork and cook until golden brown on all sides, 10 to 12 minutes. Add the wine. Press [Cancel].
Lock the lid. Press [Manual] and cook on high pressure for 25 minutes. Use the “Quick Release” method to vent the steam, then open the lid.
Transfer the pork to a cutting board and let rest for 5 minutes. Slice the pork and spoon over some of the jus.