Season the pork with salt and pepper.
Heat the olive oil in a large heavy pot over medium heat. Cook the pork, turning often, until evenly browned for about 10 to 12 minutes.
Transfer to a platter and drain off pan drippings. Wipe out any burned bits from the pot but leave the golden brown pieces to flavor the sauce.
Add the onion and garlic to the pan and cook stirring continuously until the onion is translucent, about 4 minutes.
Add the wine and cook for about 2 minutes.
Add the tomatoes, rosemary and thyme and season with salt and pepper to taste.
Bring the sauce to a boil, then reduce heat to very low and simmer for 2 1/2 to 3 hours.