Tuscan-style butterflied pork loin roast with pancetta herb paste and lemon vinaigrette

Unwrap the boneless pork loin and pat dry; cut out the center roast, which carries the largest fat cap.

Butterfly the roast: cut along the bottom third and open it like a book, then cut again and open it once more.

Cover with plastic wrap and pound out to an even thickness.

Put the chopped rosemary and minced garlic in a cold stainless steel pan with one third cup olive oil and the zest of one lemon.

Heat on medium-low, bringing it to a gentle simmer over about three minutes, then cook two minutes.

Strain through a fine mesh sieve into a heatproof container, pressing the solids; reserve the oil and cool the paste.

Pulse the pancetta a few times, add the herb mixture and process into a smooth paste, about 60 seconds.

Season the roast lightly all over with salt and pepper; turn fat cap side down.

Spread the paste evenly, leaving about a two inch gap on the side to roll towards.

Roll up, place gap side down and tie with butcher's twine about every inch.

Roast at 275F for about two hours, until the thickest part reads 135F.

Sear the roast in a ripping hot skillet, with the zested lemon halved and placed cut side down, until the fat cap is deeply browned; remove the lemons when brown.

Make a vinaigrette from the seared lemons, the reserved oil and a little chopped parsley; whisk with a fork until emulsified and season with salt and pepper.

Snip off the twine, carve and serve with the vinaigrette.