Show-off Roast Pork

Beth, Queen of all things pork, this recipe is divine! I usually cut my roasts and stuff garlic in the slices but this is even better! I had more of the seasoning butter than I could stuff in the cracks so I smeared it all over the top of the roast. I didn't even use the spoon, I just used my hands, its more fun that way! Also,I decided not to do the crockpot thing and just put it in the oven like the recipe stated. It was sooooo yummy and the prosciutto got all cruchy, like bacon. This roast definately is very show-offy! Thanks so much I will make this again and again! I wish I could give it 7 stars!!

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I needed something special for Super Bowl! This recipe is AWESOME! I had never cooked a pork loin and I had never even BOUGHT prosciutto! It was worth the risk. The blend of flavors with prosciutto, parmesan cheese and rosemary is perfect. Make lots of slits in the pork because you'll want to fill it up! I too rubbed the prosciutto mixture on top. The result is tender, delicious, and full of flavor. I can't WAIT to have this one again!! Thank you, Beth, for a super dish!

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Beth's pork roast is easy and delicious. I served it to guests and got the highest compliment: everyone had to have the recipe! Thanks, Beth!

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OH, my! I felt like a first class chef at a fancy restaurant when I served this! The flavour was wonderful and it was definitely not a regular Sunday pork roast! Thank you, Beth for a wonderful recipe!

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We both thought this was very good! It took no time to make and had wonderful flavor. It was also very pretty! It will definitely be added to our regular rotation... thanks so much for posting your recipe! :)

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Very good roast except the prosciutto was a little overpowering...

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This was really simple to make and turned out great. Probably used more garlic than called for and also increased to rosemary also. Turned out very flavorful. Would make again.

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I made this for my husband's birthday and he absolutely loved it. Yep, I try to be a good wifeypoo...well, maybe sometimes.

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Absolutely delicious!!!!

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This is probably the most delicious pork I've ever eaten. I used a 4 lb bone-in pork loin roast. I also cooked it for 3.5 hrs at 325 ..... I feel the prosciutto/parm/rosemary/garlic mix is the star of this recipe, and changing the cut of meat is unimportant. That mixture is so tasty, I ate a spoonful as I was preparing it. I didn't finely chop everything - I'm far too lazy - I pulsed it all together in the food proc to form a paste. I think this will be on our Easter table next Sunday, this time w/a tenderloin. If Emeril popped in on us unexpectedly (I'm only 1 hr from Fall River - it could happen) I would have no qualms serving this to him. Thanks so much for posting LB!!

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This was very good. As always, I followed the recipe as stated. I think that next time I will use less rosemary (a little too strong for our tastes). Although my husband and son liked this dish, my 11 year old daughter did not. I served this with another recipe from this site called Golden Potatoes (excellent), and fresh asparagus. Overall, pretty good.

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Very different from a standard pork roast, and excellent!

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Nice roast. Smelled up the kitchen in a good way. Thanks for posting. Subbed bacon for pros.

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LB, awesome, thank you for sharing this! Serving for a holiday party; gave it a test run, and it's a winner. :) Super easy. I started on my test batch after 8:30 pm on a weeknight; by 10, I had my menu set. Definitely can go with old-school menu sides, but this is fresh, too. Seasoning; just right; I did sprinkle a bit of kosher salt on my roasts; just right, with the seasoning from the cheese and proscuitto, and rosemary and garlic, just right.

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This was the most flavorful roast that I have ever prepared.
One word "excellent"
Thank you so much for sharing

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This recipe was fantastic. I had pork tenderloins and they turned out PERFECT!!! I only cooked for 50 mins...Thanks for posting this recipe!!!!

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I stocked up on pork loin roasts a while back, and have been trying many different ways to cook them. This is my favorite recipe so far for a whole roast. The butter and prosciutto topping adds so much flavor, and the roast came out moist and delicious. Definitely a keeper!

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We really enjoyed it - happened to have all ingredients on hand except the white wine, but that gave me an excuse to get a bottle! : ) Did make lots of holes and piled the extra on top. The added crunch and flavor of the browned prosciutto and parm is very nice.

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Bland? No way! Lots of flavor and every bite was delicious is more like it! If it smells good, you KNOW it's going to taste good too and it did!

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A great do ahead recipe! Excllent aroma while cooking and a great flavor. I didn't change anything! I did forget to baste until almost the end and it was still great. Thanks for another good one.

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