Herb-Stuffed Pork Loin

Ingredients:

• Swift Boneless Pork Loin
• 1 Tbsp packed brown sugar
• 1 Tbsp kosher salt
• 6 Tbsp extra-virgin olive oil 
• 8 garlic cloves (3 sliced thin, 5 unpeeled)
• 2 oz parmesan cheese, grated (1 cup)
• ¾ C minced fresh parsley
• ½ C chopped fresh basil
• 1 tsp grated lemon zest
• 2 tsp lemon juice
• ½ tsp black pepper
• 1 shallot, peeled and halved
• 2 sprigs fresh rosemary
• 1 1 ½ Tbsp all-purpose flour
• ¼ C dry white wine
• 2 C chicken broth
• ¼ C heavy cream

Directions:

1. Position roast fat side up on a cutting board. Insert knife two-thirds of way up from bottom of roast along one long side and cut horizontally, stopping ½ inch before edge to create flap. Open up flap. At hinge, cut down into a thicker portion of the roast, stopping ½ inch from the bottom. Pivot knife to cutting board and cut horizontally in opposite direction, stopping ½ inch before edge to create second flap. Open up this flap and lay meat flat.
2. Combine sugar and 1 Tbsp of salt in a bowl. Sprinkle roast with the sugar-salt mixture. Transfer roast to gallon-size zipper-lock bag, seal, and refrigerate for at least 1 hour or up to 24 hours.
3. Adjust the oven rack to middle position and heat to 275ºF. Heat ¼ C oil and sliced garlic cloves in an oven safe 12-inch nonstick skillet over medium-high heat until garlic begins to brown slightly, about 3 minutes. Transfer garlic and oil to a bowl and let cool for 5 minutes. Stir parmesan, parsley, basil, capers, lemon zest, and ½ tsp pepper into garlic oil.
4. Place roast on cutting board, cut side up. Spread the herb mixture evenly over the surface of the roast, leaving ½-inch border on all sides. Starting from the short side farthest from the exterior fat cap, roll tightly, then tie with kitchen twine at 1-inch intervals. Season roast with pepper. 
5. Heat remaining 2 Tbsp of oil in a skillet over medium-high heat until just smoking. Brown roast on all sides, about 10 minutes. Flip roast seam side down in skillet. Add shallot, rosemary sprigs, and unpeeled garlic cloves to the skillet and transfer to the oven. 
6. Cook until the thickest part of the roast registers 145ºF, 65 to 70 minutes. Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 30 minutes. Do not clean the skillet. 
7. Meanwhile, use a spoon to smash garlic in skillet. Place skillet over medium-high heat and cook until nearly evaporated, about 2 minutes. Add broth and cream and bring to a boil. Reduce heat to medium-low and simmer until the sauce is reduced to about 1 cup and thickened, 10 to 12 minutes. Strain through a fine-mesh strainer set over a small saucepan; discard solids. Stir in lemon juice. Season with salt and pepper to taste.
8. Cover and keep warm.
9. Discard twine and slice roast ½-inch thick. Serve, passing sauce separately. 
10. Enjoy!