Recipe for pork loin roast wrapped in prosciutto with roasted potatoes – The Boston Globe

Serves 4 with leftovers

2 tablespoons Dijon mustard
1 tablespoon grainy mustard
4 tablespoons apricot jam
1 small shallot, finely chopped
2 teaspoons chopped rosemary leaves
1 boneless pork loin roast (2½ pounds)
Salt and pepper, to taste
4 ounces thinly sliced prosciutto
2 sprigs rosemary
¾ cup unsalted chicken stock
2 tablespoons unsalted butter

1. Set the oven at 375 degrees. Have on hand a roasting pan, a pastry brush, and eight
24-inch lengths of kitchen twine.

2. In a small bowl, stir together the Dijon and grainy mustards, 3 tablespoons of the apricot jam, shallot, and rosemary.

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3. If the pork has netting around it, snip it off and discard it. Sprinkle the roast with salt and pepper. Brush all over with the marinade. Lay half the prosciutto slices, overlapping them slightly as you work, over one side of the roast. Turn the meat over and repeat on the other side until the roast is wrapped in prosciutto. At 1-inch intervals, tie the twine around the roast, cutting off the loose ends.

4. In the roasting pan, place the pork, and top it with the rosemary. Roast for 45 to 60 minutes, or until a meat thermometer inserted into the center of the loin registers 135 degrees. Remove the roast from the oven, and transfer to a cutting board. Cover loosely with foil and set aside for 15 minutes.

5. Meanwhile, set the roasting pan over medium heat. Add the stock and remaining 1 tablespoon apricot jam. Bring to a boil, lower the heat, and simmer for 1 minute, scraping the bottom of the pan with a spoon to release the brown bits. Whisk in the butter.

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6. Carefully remove the strings from the roast. Cut off of the meat and set aside for the croque-monsieur. From the remaining roast, cut thick slices. Serve with the pan sauce and potatoes. Sally Pasley Vargas

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