Succulent Roast Pork Wrapped in Prosciutto
• 8 garlic cloves
• 2 tbsp French mustard
• 2 tbsp olive oil
• 1 tbsp finely chopped fresh rosemary leaves
• 1 tbsp finely chopped fresh thyme leaves
• 1.8kg tied boneless pork loin roast
• Salt and pepper
• 120g sliced Prosciutto
• 355ml chicken stock
• 355ml dry white wine
Blend the garlic, rosemary, mustard, thyme, and oil in a food processor, until the garlic is minced.
Sprinkle the pork generously with salt and pepper.
Arrange the Prosciutto slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the meat and between the 2 loins that meet in the center of the tied pork roast.
Place the meat, marinade side down, in the centre of the Prosciutto. Spread the remaining garlic mixture over the remaining pork. Wrap the Prosciutto slices around the pork. Place the pork in a roasting tin. Cover and chill for at least 1 hour.
Preheat the oven to 200°C.
Pour 120ml of chicken stock and 120ml of wine into the roasting tin. Add more broth and wine to the pan juices every 20 minutes or so whilst cooking.
Roast the pork until a meat thermometer inserted into the center registers 63°C for medium-rare, this should take about about 1 hour.
Transfer the meat to a cutting board. Cover with foil and leave to stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.
Using a carving knife, cut the roast pork into slices and serve with the pan juices.
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