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1
Butterfly the pork: Place the roast on your work surface with one long side facing you.
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2
Using a sharp knife, make a horizontal cut in the roast lengthwise one-third down from the top and all the way from end to end.
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Do not cut all the way through to the other side; cut only to within 1/2 inch of the other side.
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4
You have just created a flap like the cover of a book.
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Open that flap.
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To make the next cut, press the flat side of your knife against the inside of that flap.
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Using the tip of the knife, make a 2-inch downward cut along the entire length of the roast.
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8
Now place your knife, blade down, into the cut you have just made.
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9
Create your second book cover by cutting back through the remaining thick part of the meat with a horizontal cut just like the first cut you made, to within 1/2 inch of the side.
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10
Open that flap.
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You should have one flat piece of meat about 1 inch thick.
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Place plastic wrap or butcher paper over the meat and gently pound it with a meat pounder or other heavy object such as canned tomatoes, to a thickness of about 1/2 inch.
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The meat should be one relatively flat piece.
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14
If it does not lay flat, make small cuts in the thickest parts; this will help.
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15
Salt and pepper both sides of the meat.
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16
Cover and refrigerate for at least 1 hour and up to 8 hours.
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Prepare the cheese mixture: In a small bowl, mix together the fromage blanc, garlic, and lemon zest.
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Set aside.
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(You can make this up to 24 hours ahead of time.
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Cover and refrigerate.)
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To prepare the broccoli rabe: Heat 1 tablespoon of the oil in a large saute pan over medium heat.
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Add the broccoli rabe, cover and cook, stirring occasionally, until it is tender but still firm to the bite, about 10 minutes (if it is sticking to the pan, add a little water).
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Add the pepper flakes and salt to taste.
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Set aside to cool.
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25
Preheat the oven to 375F.
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26
To assemble: Place the roast on your work surface with one long side closest to you.
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27
Lay the slices of prosciutto on the meat to cover most of the surface.
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28
Carefully spread the fromage blanc mixture over the prosciutto, leaving a 1-inch border around the roast.
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29
Lay the broccoli rabe lengthwise down the center of the cheese mixture.
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30
Starting at the side of the meat closest to you, gently roll the meat away from you to enclose the filling.
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Using kitchen string, tie the roast about every 1 1/2-inches to make sure it stays closed.
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(Note: If the meat is quite difficult to roll, simply remove 1 or 2 stems of the broccoli rabe.)
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In an ovenproof saute pan large enough to hold the meat, warm the remaining 2 tablespoons oil over medium-high heat.
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Add the roast and, using tongs, turn constantly to brown it evenly on all sides.
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This will take about 10 minutes.
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Once the outside of the meat is light brown, transfer the pan to the oven.
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Cook for 40 to 45 minutes or until the meat measures between 148F and 153F on a meat thermometer and the meat feels firm but not stiff.
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38
Remove the meat from the oven, and let it rest for about 10 minutes.
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39
Slice and serve.
