Pork Loin Stuffed with Pesto & Prosciutto

PESTO:--
1 cup fresh basil leaves
½ cup fresh tarragon leaves
½ cup fresh dill leaves
½ cup chopped fresh chives
3 spring onions, trimmed, white & green parts chopped
1 tbsp fresh thyme leaves
1 tbsp grated fresh horseradish or 2 tsp prepared horseradish
1 garlic clove, chopped
Zest of 1 lemon
¼ tsp SIDS CRAZY LEMON
¼ cup rice bran oil
PORK:--
1.5 kg pork loin roast
2 tsp SIDS SALT & PEPPER
6 slices prosciutto
½ cup grated Parmesan cheese
2 tbsp rice bran oil

Combine basil, tarragon, dill, chives, scallions, thyme, horseradish, garlic, SIDS CRAZY LEMON and lemon zest in a blender or food processor. With processor running, drizzle in oil through food chute. Process until mostly smooth.
MAKE THE PORK
Preheat oven to 175°C. Place the loin on a cutting board with the fat cap on the board and the small end facing you. With a very sharp knife, cut the loin lengthwise to within 1 cm of bottom of pork, cutting to, but not through, the other side. Open the cut pork like a book.
Repeat process with each half, being careful to cut to within 1 cm of the bottom of the pork but not through. Top butterflied pork with plastic wrap then gently pound with a meat mallet or rolling pin to an even 1 cm thickness.
Remove plastic wrap and discard. Sprinkle 2 tsp SIDS SALT & PEPPER over pork then spread evenly with pesto. Top pesto with prosciutto then sprinkle evenly with Parmesan.
Roll meat back into a tight spiral and, using butcher’s twine, tie roll in 6 places. Season on all sides with SIDS SALT & PEPPER.
Heat an oven-safe frypan over medium-high. Rub roast with oil. Sear, starting fat side down and turning roast occasionally.
Turn until roast is evenly browned, 10-12 minutes. Place pan in oven and roast until a meat thermometer inserted in center reads 55°C, 45-50 minutes.
Transfer to a cutting board. Rest, lightly tented with aluminum foil, at least 15 minutes.
To serve, remove strings and slice as desired.