Printable Recipe: Prosciutto Pork Roast

Too Easy to be This Good Prosciutto Pork Roast

This wonderful pork roast is ridiculously easy, delicious, and can be made ahead-- which makes it the perfect Christmas dinner party recipe. Most of the work is done ahead of time, then the roast just sits in the oven. All you have to do is baste every half-hour or so. The finished pork roast is flavorful and wonderfully moist, and the prosciutto coating makes a wonderful, crisp crust.

Even if you're tempted to, don't salt the meat-- the prosciutto, parmesan, and butter are salty enough. Be ready to be impressed.

Roast Pork with Prosciutto for Christmas

Ingredients:
1 boneless pork loin roast (2 to 3 pounds)
3 tbsp. butter, softened
3 oz prosciutto or Spanish jamon, finely-chopped
2-3 tbsp. garlic, finely minced
2-3 tbsp. chopped fresh rosemary
2 tbsp. parmesan cheese, freshly grated
1/2 tsp. black pepper
1 to 2 C. dry white wine

Instructions: 1. Combine butter, prosciutto or jamon, garlic, parmesan, rosemary, and black pepper. Set aside. (A food processor makes chopping the prosciutto, parmasean, garlic and rosemary a cinch.)

2. Clean roast of most of its visible fat. With a sharp knife, cut LOTS of slits into top and sides of roast (not bottom). Slits should be about an inch long and about half an inch or so deep.

3. Spread prosciutto mixture over and into roast. Use your fingers to get mixture deep into the slits. This will give moisture and flavor to the roast as it cooks.

4. If desired, you can wrap the roast in plastic wrap and keep it in the refrigerator overnight or up to one day at this point.

5. To cook: Preheat oven to 350 degrees F. Place prepared roast in roasting pan (a large casserole dish works, too) and pour wine gently over the top. Roast for approx 1 1/4 to 1 1/2 hours (depends on size of roast), basting with drippings every 20-30 minutes.

6. Remove roast from oven, move to a carving board, and cover with aluminum foil. Let rest for about 15 minutes. If desired, spoon away extra fat and thicken remaining pan drippings with flour to make a gravy while the meat rests.A suprisingly easy and elegant Christmas dinner party recipe!