ltaly - Pork Loin w/Italian Herbs & Prosciutto

By Addylicious

Ingredients

• 1 lemon, zested and sliced in half
•  5 tbsp. chopped fresh rosemary
•  25 fresh sage leaves, minced
•  12 cloves garlic, finely chopped
•  1 (4-lb.) boneless pork loin, trimmed
•  Kosher salt and freshly ground black pepper, to taste
•  12 thin center-cut slices prosciutto di Parma (3 oz.)
•  2 tbsp. extra-virgin olive oil
•  1 large onion, cut into thick rings

Details

Adapted from saveur.com

Preparation

Step 1

Instructions


1 Heat oven to 375˚. Pile lemon zest, rosemary, sage, and garlic on a cutting board; chop together with a knife until combined; set herb mixture aside.

2 Using a knife, butterfly pork loin. Season both sides with salt and pepper; rub both sides with herb mixture; roll loin. Wrap pork in prosciutto; tie with kitchen twine.

3 Heat oil in a 12" skillet over medium-high heat. Sear pork roast, turning occasionally, until browned on all sides, about 12 minutes. Transfer pork to a plate. Nestle onion slices in skillet and pour in 1⁄2 cup water; put pork on top of onions. Roast, basting occasionally with pan juices, until an instant-read thermometer inserted into middle of roast registers 140˚, 45–50 minutes. Transfer pork to a cutting board; let rest for 20 minutes. Slice pork; transfer to a platter along with onions. Squeeze lemon juice into skillet; whisk. Serve pan juices with the pork and onions.