By Lizzie-Babette on September 30, 2002
Photo by gailanng
Photo by gailanng
"My favorite do-ahead party dish. Excellent taste, very easy to make, and perfect for everything from a casual to a formal dinner party, or even a buffet. It's great served with braised belgian endive or lightly sauteed broccoli rappe, green salad, wine, and even pasta. Versatile and easy dish. My go-to dish when we've got friends coming over, and I can't think of what to make."
Serving Size: 1 (51 g)
Servings Per Recipe: 6
"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!!"
"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! "
"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!"
"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!"
"Delicious moist pork roast recipe. I really loved the addition of rosemary in this. The woodsy flavor from it complimented the pork so well. Thank you for sharing."
"The best pork roast ever! I threw all of the topping ingredients in the food processor so it took about 10 min to prep the entire dish. I let it marinate for 24 hours and it was perfect! The only difference was I used bacon instead of prosciutto. Thank you!"
"DELISH! I just happened to have all the ingredients in house so no substitutions. The house smelled incredible while dinner was cooking and when ready the flavors did not disappoint. I will make again, but probably when we have company as it is too good not to share with friends and family."
"Great recipe! Whole family loved it. Easy enough for a weeknight, special enough for company. Thanks for posting!!"
"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! :)"
"Very good roast except the prosciutto was a little overpowering..."
"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."
"I made this for my husband's birthday and he absolutely loved it. Yep, I try to be a good wifeypoo...well, maybe sometimes."
"I wanted something special to serve at my dinner party even though I do not cook a lot. This roast was easy and delicious. It received great reviews. Two things I will do next time: do not cut back on the garlic even though it sounds like a lot and watch the meat thermometer carefully-it is easy to overcook."
"I love pork, and although the recipe was a little complicated, I didn't mind messing with it. I rememered not to poke the pork with a fork until it was really rested. Last time I poked it too soon and all the juice came out and went everywhere. But this was nice and juicy and oh so tasty. Everyone just gobbled it up! Thanks so much! "
"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!!"
"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. "
"This is an excellent recipe! Everyone enjoys it. The second time I made it, I used pancetta instead of prosciutto. The prosciutto is definitely better, but pancetta was ok. This recipe is so dinner party perfect!"
"Very different from a standard pork roast, and excellent!"
"Nice roast. Smelled up the kitchen in a good way. Thanks for posting. Subbed bacon for pros."