Tuscan Style Stuffed Pork Roast

An herbaceous pancetta-stuffed pork roast with a crispy, golden exterior. Slow-baked for tenderness and finished with a bright lemon-herb vinaigrette made from infused olive oil.

Ingredients

• 1 pork roast
• 2-3 tablespoons fresh rosemary
• 8 cloves garlic, minced
• 1/3 cup high quality olive oil
• 1 lemon
• 4 oz pancetta or bacon
• 1 teaspoon fresh parsley
• Kosher salt and freshly ground black pepper (to taste)

Directions

1. Preheat oven to 275 degrees Fahrenheit (135 degrees Celsius).
2. Butterfly the roast by slicing horizontally into three parts starting one-third of the way up the roast, opening it up like a tri-fold pamphlet.
3. Cover the flattened roast with plastic wrap and pound evenly with a meat mallet.
4. Mince 8 garlic cloves and 2 tablespoons of fresh rosemary. Place in a cold pan with 1/3 cup olive oil and the zest of 1 lemon (reserve the lemon for later).
5. Bring to a slow simmer over medium-low heat for 2-3 minutes. Strain the herbs through a fine mesh strainer, squeezing out excess oil. Reserve the oil for later.
6. Add 4 ounces of pancetta or bacon to a food processor. Pulse a few times, then add the cooked garlic and rosemary mixture. Process until a smooth paste forms.
7. Season both sides of the pork roast with kosher salt and freshly ground pepper. Place fat side down and spread the pancetta paste over the top, leaving a 2-inch border along one side.
8. Roll tightly toward the 2-inch gap. Secure with butcher's twine, tying knots every 1 inch.
9. Bake at 275 degrees Fahrenheit (135 degrees Celsius) for about 2 hours, or until the internal temperature reaches 135 degrees Fahrenheit (57 degrees Celsius) in the thickest section.
10. Heat olive oil in a cast iron skillet over high heat until smoking hot. Cut the reserved lemon in half. Sear all sides of the pork roast and the cut sides of the lemon using tongs until browned.
11. Squeeze the charred lemon juice into the reserved garlic-rosemary oil. Add 1 teaspoon freshly chopped parsley, season with salt and pepper, and whisk with a fork until emulsified.
12. Slice the roast into 1/2-inch thick slices and drizzle with the lemon herb vinaigrette.