Preheat oven to 400. Using a serrated knife, slice off top quarter of garlic, exposing as many cloves as possible. Place garlic, cut side up, on a piece of parchment-lined foil. Drizzle with 2 Tbsp oil, wrap tightly, and roast until cloves are tender, about 40 minutes. Let stand until cool enough to handle.
Squeeze garlic to push out cloves; transfer to the bowl of a food processor. Add parsley, sage, vinegar, and remaining 2 Tbsp oil. Process until smooth. Season with salt and pepper.
Arrange roast on a large cutting board, fat side down, with short end toward you. Holding a long, sharp knife parallel to (and about 1 inch above) cutting board, make a shallow cut along length of roast, stopping about 1 inch from edge. Open roast to the side, and continue slicing until about 1 inch from next edge. Open to same side again, and continue slicing until roast is completely flat. Season meat all over with salt and pepper. Spread all but 2 Tbsp of garlic-herb mixture over meat. Roll meat up, starting from left side. (Fat cap should end up on top of roast.) Tie at 2-inch intervals with kitchen twine. Rub outside with remaining garlic-herb mixture. Let stand at room temperature 1 hour (or refrigerate, covered with plastic, overnight; bring to room temperature before cooking.)
Preheat oven to 400. Place meat on a rack in a roasting pan and roast, rotating pan once, until meat is golden brown, 40 minutes. Reduce heat to 300 and continue roasting until a thermometer inserted in thickest part read 125, 50 to 60 minutes. Let rest at least 30 minutes before slicing.
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|Serving Size: 1 Serving (12g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 61 (92%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 20.3mg||1 %|
|Potassium 15.8mg||0 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.2g|
|Protein 0.2g||0 %|
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Calories per serving: 66
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