Ingredients

• 1 (2½ lb.) boneless center-cut pork loin roast, trimmed
• 1 head garlic, top sliced off
• 1/3 cup olive oil + 1 Tbsp.
• 2 oz. roughly chopped prosciutto
• Zest and juice of one lemon
• 1 Tbsp. chopped fresh rosemary
• Salt and ground pepper

Steps 

1. Preheat oven to 300 degrees. Place garlic on foil, drizzle with 1 Tbsp. oil. Wrap garlic and bake on a sheet pan until soft, about 45 minutes. Squeeze garlic flesh from the head into a small bowl. Divide in half.
2. Heat 1/3 cup olive oil in a skillet. Add prosciutto, lemon zest and pepper flakes cooking over medium heat until prosciutto begins to render but does not brown or crisp (3-5 minutes.) Add rosemary and cook another 30 seconds.
3. Strain mixture through a fine mesh strainer, reserving oil. Add half of the roasted garlic and 1 Tbsp. olive oil to prosciutto mixture and stir. Allow prosciutto mixture to cool slightly.
4. Position roast fat side up. Cut top 1/3 of roast horizontally, stopping 1/2 inch before the edge. Open top one-third flap. Starting from the center, keeping knife level with first cut, slice bottom 2/3 portion in half horizontally, stopping about 1/2 inch before the edge. Open this flap. Cover with plastic wrap and pound evenly. Season pounded pork with salt and pepper. Evenly spread inside of roast with the prosciutto-garlic mixture, leaving 1/4 inch border on all sides. Starting from the short end, Roll up pork completely and secure with butcher twine in 1-inch intervals.
5. Mix reserved cooking oil with remaining half of roasted garlic and stir. Set aside for serving.
6. Refrigerate roast covered for 1 hour. Bring roast out to sit at room temperature 15 minutes before cooking.
7. Heat 2 Tbsp. reserved oil in a skillet over medium-high heat. Carefully brown pork on all sides (around 6-8 minutes total). Preheat oven to 275. Set wire rack in a rimmed baking sheet and grease with cooking spray. Set roast fat side up on a prepared rack and cook for 1 1/2 to 2 hours, or until meat registers 135 degrees. Remove roast from oven and let rest for 20 minutes.
8. Whisk lemon juice, remaining half roasted garlic and reserved oil. Salt to taste.
9. Slice roast and serve with vinaigrette.