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.
Servings: 6
Time preparation: 45 min.
Time total: 105 min.