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1
For the brine: To a large pot, add the water and bring to a boil.
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2
Once at a boil, add the garlic, agave syrup, red chile flakes, peppercorns, and salt and turn off the heat.
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3
Once slightly cooled, add the mixture to a large container and add 6 cups ice to yield about 10 cups liquid.
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4
Add the pork and submerge.
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5
Place into the refrigerator for about 2 to 3 hours.
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6
Remove and rinse under cool water; pat dry with paper towels.
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7
Preheat the oven to 350 degrees F.
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8
On a steady cutting board (place a couple of damp paper towels under it to keep it from moving around), stand the roast up with the bones up and the loin down.
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9
With a sharp, thin knife, slice carefully along the bones, separating the eye of the loin from the bones, but leaving the loin still attached on the bottom.
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10
Continue butterflying and slowly roll out, creating a large flat surface for the pesto to easily spread on.
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11
For the pesto filling: In a small bowl, combine the pesto, chile flakes, garlic, salt and pepper.
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12
Mix well and spread this mixture evenly on the inside of the rolled out loin.
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13
Carefully roll back up.
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14
Cut a 2 to 3-inch slit in between the bones.
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15
Truss the roast with kitchen string in between the bones and around the roast.
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16
This will help the roast cook evenly.
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17
For the roasting vegetables base: In a heavy, large roasting pan, add the onions, carrots, parsnips, Brussels sprouts, and smashed garlic and toss to combine.
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18
Place the tied pork roast on a v-rack over the vegetables, tent with heavy duty aluminum foil, and roast in the oven until the internal temperature reads 145 to 150 degrees F, 2 1/2 to 3 hours.
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19
About 3/4 of the way through the cooking process remove the foil, this will help the pork brown up a bit.
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20
Remove from the oven, tent with foil, and let sit for 15 to 20 minutes to rest and carry over cooking for another 5 to 10 degrees F. Place the roasting pan over medium-high heat and add 1 1/2 to 2 cups chicken stock and bring to a boil.
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21
Allow to boil and reduce for 5 minutes.
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22
To finish: Strain the vegetables and place onto a serving platter.
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23
Finish the sauce with about 2 tablespoons butter and remove from the heat.
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24
Remove the kitchen string and slice the pork into 1 1/2-inch thick pieces.
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25
Serve immediately with the vegetables and pan sauce.
