Are you looking for something to serve for Easter dinner besides the standard ham? Try my prosciutto wrapped pork roast. It is yet another dish that you spend a little time preparing, stick in the oven and continue on with your day. The end result is an impressive looking entree that is packed with flavor. Oh and the BBQ pork sandwiches the next day were divine!
Ingredients
2.75 Lbs Boneless Pork Roast
3 Oz. Parma Prosciutto
1 Clove Garlic
1 Shallot
1 Lemon (Juiced)
2 Stems Fresh Rosemary
15 Stems Fresh Thyme
1/4 cup Fresh Italian Parsley
2 Tablespoons Olive Oil
2 Cups Chicken Broth
2 Pinches Salt
1 Pinch Pepper
Preparation
- Preheat oven to 275 Degrees
- Cut garlic, shallot and fresh herbs finely
- In bowl, add garlic, shallot, herbs, lemon juice, olive oil and salt and pepper. Combine ingredients thoroughly
- With a sharp knife, score the pork roast (think of a tic-tac-toe board)
- Rub the garlic, shallot, herb mixture over the top side of the roast
- Wrap the prosciutto slices around the roast
- In a greased oven proof pan, place the pork and add the chicken broth to the pan (see photo below)
- Cover and allow to cook for 4 hours
- Remove from oven and let rest for 10-15 minutes, slice and serve
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