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1
Position a rack in the center of the oven; preheat the oven to 425 ; oil a roasting pan just large enough to hold the meat.
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2
In a small bowl, mix together the lemon zest, garlic, parsley, oil, and salt and pepper to taste.
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3
Pat the meat dry with paper towels.
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4
To butterfly the pork, place it on a cutting board; with a long sharp knife such as a boning knife or chef's knife, cut the pork almost in half lengthwise, stopping about 3/4 inch from one long side.
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5
Open the meat like a book; spread the lemon and garlic mixture over the side of the meat; roll up the pork from one long side to the other like a sausage and tie it with kitchen string at 2-inch intervals.
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6
Sprinkle the outside with salt and pepper.
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7
Place the meat fat-side up in the prepared pan; roast for 20 minutes.
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8
Decrease oven temperature to 350; roast 40 minutes more; add the wine and roast 15-30 minutes longer, or until the temperature on an instant-read thermometer reaches 150.
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9
Transfer the roast to a cutting board; cover the meat loosely with foil; let rest for 10 minutes before slicing.
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10
Place the pan on the stove over medium heat and reduce the pan juices slightly.
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11
Slice the pork and transfer it to a serving platter; pour the juices over the meat; serve hot.
