Prosciutto Wrapped Pork

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.

• Ready In: 2 hrs 10 mins
• Serves: 4

Ingredients

• 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

Directions

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.