Community Pick
Show-off Roast Pork
"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."
photo by gailanng
- Ready In:
- 1hr 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 boneless pork loin (2 to 3 pounds)
- 3 tablespoons softened butter
- 3 ounces finely-chopped prosciutto
- 2 -3 tablespoons finely-minced garlic
- 2 -3 tablespoons chopped fresh rosemary (or 1 - 1 1/2 T dried)
- 1 - 1 1⁄2 tablespoon fresh grated parmesan cheese or 1 -1 1/2 tablespoon shredded parmesan cheese
- black pepper
- 1 -2 cup dry white wine
directions
- Mix together butter, prosciutto, garlic, rosemary, parmesan, and black pepper and set aside (can be made in advance and refrigerated up to one day, but warm to room temperature before proceeding).
- Preheat oven to 350 degrees F.
- Cut slits about an inch or so long and a half inch or so deep all over the top of the roast.
- Spread butter mixture over the roast, using the handle of a spoon to get it into the slits you made earlier (very important).
- (At this point, you can wrap roast in plastic and refrigerate overnight and up to 1 day.) Put prepared roast in a roasting pan, pour wine slowly over it, and cook for about 1 1/4 to 1 1/2 hours, depending on the size of the roast, basting about every 30 minutes or so with pan drippings.
- Remove from oven, cover with aluminum foil and let rest for about 15 minutes.
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Reviews
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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! -
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!
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Tweaks
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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! -
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!
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This roast is WONDERFUL! I used a 3 lb. bone-in pork roast and used the max amounts of garlic, fresh rosemary, cheese, and wine. I too made lots of slits and used my hands to rub mixture all over, and placed in fridge overnight. Instead of using a rack, I placed the roast on top of carrots, celery, onions, and parsley to add more flavor to the drippings. I also added 2 cups of vegetable stock midway so I would have plenty of liquid to make gravy. Cooked roast to internal temp of 160F. The meat was soooo flavorful and the gravy was even better! Wish I could give this more than 5 stars!!! -
My husband and I both loved the flavours of this roast. I also used bacon instead of prosciutto, and a little bit of hot chilli and smoked paprika for the seasoning. I had a 1.7kg pork leg roast with bone left in, so I had to bake it for slightly longer - about 2h 15mins all up. Came out beautiful and the drippings, with 1-2 tablespoons of flour, make a wonderful gravy. Thanks for sharing! -
I made this for my wedding anniversary and it was certainly special enough for the occasion. I used bacon instead of prosciutto and it worked just great. I was wild about the crust that formed from the butter mixture.
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