Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

This is an improvised "Martha Stewart" recipe using what I had on hand. Would never make it any differently now. It may sound like too much pork, but the texture and taste is buttery and sublime.

Ingredients Nutrition

  • 1 14-1 12 lbs pork loin roast, approximately (I usually cut from a larger roast)
  • 6 slices parma ham (prosciutto)
  • 1 tablespoon dried rosemary
  • 2 tablespoons good extra virgin olive oil
  • 12 small white pearl onions (or so)
  • 1 teaspoon flour
  • 1 tablespoon butter
  • 1 cup chicken stock
  • salt and pepper


  1. Preheat oven to 350 degrees.
  2. Heat oil in non-stick skillet over med-high heat.
  3. Sprinkle roast on all sides with salt and pepper.
  4. Sear meat in pan on all sides until well browned.
  5. Lay 3 slices of prosciutto on work surface.
  6. Remove roast and place on prosciutto.
  7. Sprinkle top of roast with rosemary.
  8. Wrap roast with prosciutto.
  9. Turn 90 degrees and use the remaining slices to fill in gaps.
  10. Secure with wooden toothpicks.
  11. Transfer to baking dish just larger than roast and add onions.
  12. Roast at 350 degrees for about 1 hour 20 minutes, or until pork is very tender.
  13. Baste occasionally with juices.
  14. Note: You may need to add small amounts of water while cooking to add to pan juices depending on the fat content of roast.
  15. Remove pork roast and onions to rest.
  16. Pour off remaining juice, including browned bits into sauce pan.
  17. Mash butter and flour in a small bowl or cup to combine well.
  18. Whisk into broth over medium heat stirring constantly with wire whisk.
  19. Bring to boil, reduce to simmer and cook 1 more minute.
  20. Remove toothpicks and place roast on platter.
  21. Slice at the table.
  22. Serve gravy on the side.
  23. Garlic smashed red potatoes are a fantastic side dish to this one to absorb all the yummy juices.
Most Helpful

This was fantastic! I had a very small roast and only 3 slices of prosciutto and wanted to try something different. Very easy and the end result is so rewarding to the tastebuds! I wanted to suck the pan gravy up with a straw.

wildeyeris October 22, 2007