Tuscan Pork Roast - cooking recipe

Ingredients

1/4 c. fresh parsley sprigs
4 garlic cloves
1 Tbsp. fresh thyme leaves
1 tsp. salt
1/4 c. olive oil
2 Tbsp. fresh rosemary leaves
1 Tbsp. chopped fresh sage
1/2 tsp. freshly ground pepper
1 (4 1/2 lb.) boneless pork roast, trimmed (butcher to butterfly)
3 Tbsp. all-purpose flour
1/2 c. dry white wine or chicken broth
1/2 tsp. salt
1 tsp. chopped fresh thyme
2 1/2 c. chicken broth
1 tsp. sugar
1 tsp. chopped fresh parsley

Preparation

Garnishes: fresh herbs and roasted garlic.
Process first 8 ingredients in a food processor or blender 2 minutes or until smooth, stopping cone to scrape down sides; set pesto mixture aside.
Open butterflied roast, and place between 2 sheets of heavy-duty plastic wrap; flatten to 1/2- inch thickness, using a mallet or rolling pin.
Spread about two-thirds pesto mixture over roast.
Roll up jellyroll fashion, starting with long side, and secure at 2-inch intervals, using heavy string.
Place roast in a shallow roasting pan; cover with remaining pesto mixture.
Bake, uncovered, at 450\u00b0 for 15 minutes.
Reduce heat to 350\u00b0; bake 1 hour or until a meat thermometer inserted into thickest portion registers 160\u00b0.
Remove from the pan, reserving drippings in pan; keep roast warm.