Butterfly the meat

1.   Start by having the thin layer of fat facing up. Begin the butterflying of the roast by making the first cut at the thicker or fatter side. On this fatter side of the meat, make a 1 inch or 2.5 cm cut into the meat that is at a 45 degree angle into the roast.

2.   Next, angle your knife so it is parallel to the cutting board. Make a 1 inch or 2.5 cm cut along the entire length of the pork loin, remembering to keep this cut horizontal and parallel to the table. As you make the length-wise cuts, the pork loin will start to unroll

3.   Repeat, making another 1 inch or 2.5 cm cut into the pork

4.   Continue making these length-wise cuts until you reach the end and the entire roast has been butterflied. When you have finished butterflying the end to end, the final result will be a uniform 1 inch or 2.5 cm thick layer of flat meat

5.   Make shallow diagonal cuts into the inside part of the butterflied pork

Stuffing

6.   Spread the basil pesto over the entire surface of the inside part of the roast, spread with the back of the spoon to even out

7.   Starting at one end, spread the crumbled feta evenly over ¾ of the surface

8.   Starting at the cheese end, roll the meat to the other end

9.   With larger thicker toothpicks, secure the cut opening

Roast

10.   Put the stuffed roast into an uncovered roasting pot and place into the middle position of your preheated 400 F or 200 C oven. Bake uncovered for 10 – 15 minutes or until the surface has a light golden sear. Reduce the heat to 355 or 180 C and roast for about 1 – ½ hours or until the internal temperature reaches 140 F or 60 C. Roasting time will vary, so adjust accordingly for your oven and size of roast