Tuscan Pork Roast

• 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

1. Garnishes: fresh herbs and roasted garlic.
2. 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.
3. 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.
4. Spread about two-thirds pesto mixture over roast.
5. Roll up jellyroll fashion, starting with long side, and secure at 2-inch intervals, using heavy string.
6. Place roast in a shallow roasting pan; cover with remaining pesto mixture.
7. Bake, uncovered, at 450u0b0 for 15 minutes.
8. Reduce heat to 350u0b0; bake 1 hour or until a meat thermometer inserted into thickest portion registers 160u0b0.
9. Remove from the pan, reserving drippings in pan; keep roast warm.

parsley sprigs, garlic, thyme, salt, olive oil, rosemary, fresh sage, freshly ground pepper, pork roast, flour, white wine, salt, thyme, chicken broth, sugar, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68496 (may not work)