To make the filling: place the ham, carrots, roasted red peppers, onions, scallions and garlic in a food processor. Transfer to a mixing bowl , add the egg and bread crumbs.

Place pork, fat side down, on work surface with 1 short end facing you. Using sharp knife and starting ½ inch above underside of roast, cut ½ inch in along right side. Continue cutting ½ inch above underside, unrolling roast.

Preheat the oven to 400 degrees F. Position an oven rack in the middle of the oven.

Once your pork roast is in a flat piece, use a meat mallet to pound the pork so that most of the meat is in one even layer. Spread the filling over the pork.

Roll up pork, arrange seam side down on work surface. Tie the pork with kitchen string. Transfer the pork to a caldero or roasting pan.

Rub the pork all over with the olive oil and then season with salt and pepper.

Roast pork at 400 degrees F until an instant-read thermometer inserted into center of loin registers 140-160 for about 1 hour and 30 minutes. Let the pork rest for at least 25 minutes before slicing.