Instructions: Butterfly the roast by cutting it almost in half horizontally to about 1/2" of one edge. Fold open as you would a book. Spread garlic and rosemary over the entire cut surface of the roast. Starting with one edge, tightly roll the roast, then tie with string. If you dont know how to tie a roast, theres a very nice video tutorial at

In a heavy pot, heat the olive oil, and brown the roast well on all sides. Add the milk and vermouth, and bring to a boil. Turn the heat down to low, and simmer uncovered until the pork is cooked, and has reached an internal temperature of 160 degrees F., about two hours. Turn the roast over every 15 or 20 minutes. As the meat is cooking, stir the milk mixture every so often to prevent burning, and add some of the wine as needed if the liquid dries up too much. When the meat is done, the remaining milk mixture should be thick, slightly curdled looking and golden brown. Season with salt and pepper, cover the roast with aluminum foil, and let it rest 15 minutes. Serve the roast cut into slices, spooning some of the sauce over top.

Note: If you prefer to oven roast, just cook the roast in a preheated 400 degree F. oven and cook for 15 minutes. Reduce the heat to 325 degrees F., and cook about an hour and 45 minutes more or until a meat thermometer registers 160 degrees F. internal temperature. Baste the meat with the milk mixture every 15 to 20 minutes while it is roasting in the oven.

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