Tuscan Pork Loin

Instructions

1. Start by butterflying your center cut loin. Place a large cut down the bottom third of the roast on one side opening it up like a book until we reach the other end of the roast at which point you make another cut opening the roast yet again, like you're unfolding a pamphlet.
2. Cover with plastic wrap and use a meat mallet to pound out the pork until it has leveled out. You're not looking to tenderize it, just even is out to a uniform thickness.
3. In a cold stainless steel pan, place 8 minced cloves of garlic and a few tablespoons of freshly chopped rosemary along with ⅓ cup nice of olive oil and the zest of one lemon.
4. Bring the pan to a slow simmer on a medium low heat and once it has cooked for about 2-3 minutes, strain into a heat-proof container using a fine mesh sieve. Reserve the oil for later, you’ll use the paste in the strainer first.
5. Add one pack of pancetta to a food processor and pulse it a few times before adding your garlic and rosemary herb paste mixture. Process until it forms a smooth spreadable paste - so for about 60 seconds.
6. Preheat oven to 275°F
7. Season both sides of the pork roast with salt and pepper before placing the pork roast fat side down. Spread the herb mixture even over pork loin leaving about a 2-inch gap on one side of the roast.
8. Roll roast tightly towards the 2 inch gap and when it’s totally rolled, use butcher’s twine to tightly secure pork. You should tie a knot about every inch.
9. Place on a wire rack on a rimmed baking sheet and cook at 275°F for about 2 hours or until it reads 135°F in the thickest part of the roast.
10. Add vegetable oil to a cast iron skillet, and once skillet is hot, add your pork roast, browning on all sides. (You should hear the sizzle when it hits the pan)
11. Cut one lemon in half and place in skillet face down. When the lemons are slightly brown, remove from skillet.
12. Squeeze lemon juice from the browned lemons into the reserved oil from the garlic and rosemary herb spread. Add some freshly chopped parsley and whisk together until emulsified. Season with salt and pepper.
13. Remove butcher’s twine from the roast, and slice into ½ inch thick slices. Top with lemon herb vinaigrette. Serve and enjoy.