Unwrap package and let cool. Cut ends off each clove so that the roasted garlic can be squeezed out. Place garlic in food processor and puree. I like to serve this meal formally on with individual courses. The first course is the beautifully presented salad served with choice of bread.
Second course is the entree.
On a large dinner plate, put down a bed of the completed orzo pasta to cover the center circle of the plate. Carve the pork roulade in 1 inch slice. Place in center of orzo. Top the pork with orange or lemon zest or curl. Using a squeeze bottle, create a contemporary design around the rim of the plate.