Prosciutto-Wrapped Pork Roast With White Wine and Herbs
Show off your skills with prosciutto-wrapped pork roast great for tenderness and savory flavor. Cut to the middle for a mustard, fennel, rosemary and garlic stuffing finished with a white wine broth.
- 3 lb Chairman’s Reserve® Prime New York (top loin) pork roast
- 4 teaspoons mustard seed
- 1 tablespoon fennel seed
- 1/4 cup fresh rosemary, coarsely chopped or 2 tablespoons dried rosemary
- 2 tablespoons olive oil
- 4 garlic cloves
- 1 teaspoon salt, plus more to taste
- 2 lemons, divided
- 8 thin prosciutto slices, (about 4 oz)
- 2 shallots, diced
- 1 1/2 cups dry white wine
- 6 tablespoons unsalted butter, cut into 6 to 8 pieces (3/4 stick)
- 2 teaspoons Dijon-style mustard
- 2 teaspoons whole grain mustard
- 1 teaspoon fresh sage, chopped or 1/2 teaspoon dried sage
- 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme
- 1. Preheat the oven to 350°F.
- 2. Make the spice paste: Use a mortar and pestle or spice grinder to coarsely grind the mustard seeds and fennel seeds. Transfer to the bowl of a food processor; add the rosemary, oil, garlic, salt and zest of 1 of the lemons, and pulse to make a coarse paste.
- 3. Arrange the pork on a work surface, fat side up, and cut it lengthwise along one side, opening it like a book, with the fat side as the “cover” of the book. Spread the spice paste inside, then close. Arrange 4 prosciutto slices across the top of the pork, slightly overlapping. Carefully turn the pork over and arrange the remaining 4 prosciutto slices across the bottom of the pork. Tie the roast with kitchen twine at 1 1/2 to 2-inch intervals. Place in a 9×13-inch roasting pan with a rack, fat side up, and roast 1 to 1 1/4 hours, or until internal temperature is 145°F (medium-rare) to 160°F (medium) on a digital meat thermometer.
- 4. Transfer the pork to a cutting board and let rest 10 minutes.
- 5. Meanwhile, make the wine broth: Place the roasting pan on the stovetop over medium-high heat. Add the shallots and cook, stirring occasionally, until tender, about 2 minutes. Add wine, bring to a boil, and cook, scraping up the browned bits, until the liquid reduces to 3/4 cup, 8 to 10 minutes. Remove from the heat and add the butter, stirring until it melts. Stir in the mustards, sage and thyme, plus the zest and 1 tablespoon of juice from the remaining lemon. Season with salt and pepper.
- 6. Pour some of the sauce onto the bottom of a serving platter. Remove the kitchen twine from the roast and slice it, arranging the slices on the platter. Serve with the remaining sauce on the side.
- 7. 10 to 12 servings
- Recipe and Photo courtesy of The Pork Checkoff