Tuscan Pork Roast

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° for 15 minutes.

Reduce heat to 350°; bake 1 hour or until a meat thermometer inserted into thickest portion registers 160°.

Remove from the pan, reserving drippings in pan; keep roast warm.