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:
Preheat oven to 350 degrees.
Heat oil in non-stick skillet over med-high heat.
Sprinkle roast on all sides with salt and pepper.
Sear meat in pan on all sides until well browned.
Lay 3 slices of prosciutto on work surface.
Remove roast and place on prosciutto.
Sprinkle top of roast with rosemary.
Wrap roast with prosciutto.
Turn 90 degrees and use the remaining slices to fill in gaps.
Secure with wooden toothpicks.
Transfer to baking dish just larger than roast and add onions.
Roast at 350 degrees for about 1 hour 20 minutes, or until pork is very tender.
Baste occasionally with juices.
Note: You may need to add small amounts of water while cooking to add to pan juices depending on the fat content of roast.
Remove pork roast and onions to rest.
Pour off remaining juice, including browned bits into sauce pan.
Mash butter and flour in a small bowl or cup to combine well.
Whisk into broth over medium heat stirring constantly with wire whisk.
Bring to boil, reduce to simmer and cook 1 more minute.
Remove toothpicks and place roast on platter.
Slice at the table.
Serve gravy on the side.
Garlic smashed red potatoes are a fantastic side dish to this one to absorb all the yummy juices.
Servings: 4
Time preparation: 10 min.
Time total: 130 min.