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