Prepare the pork loin by butterflying it: Make a horizontal cut lengthwise, one-third down from the top, cutting to within 1/2 inch of the other side.

Open the flap and make another horizontal cut inside, creating a second flap, cutting to within 1/2 inch of the side.

Open that flap, creating a flat piece of meat about 1 inch thick.

Pound the meat to about 1/2 inch thickness.

Salt and pepper both sides of the meat and refrigerate for 1-8 hours.

Prepare the cheese mixture by combining fromage blanc, minced garlic, and lemon zest in a small bowl.

Set aside the cheese mixture.

Prepare the broccoli rabe by sautéing it in olive oil over medium heat until tender but still firm (about 10 minutes), adding pepper flakes and salt to taste.

Preheat the oven to 375F.

Lay prosciutto slices on the prepared pork loin to cover the surface.

Spread the fromage blanc mixture over the prosciutto, leaving a 1-inch border.

Lay the sautéed broccoli rabe lengthwise down the center of the cheese mixture.

Roll the meat away from you to enclose the filling and tie it with kitchen string every 1 1/2 inches.

In an ovenproof saute pan, heat the remaining olive oil over medium-high heat.

Brown the roast evenly on all sides (about 10 minutes).

Transfer the pan to the oven and cook for 40-45 minutes, until the meat measures 148-153F on a meat thermometer.

Let the meat rest for 10 minutes before slicing and serving.