Dinner/ Freezer Friendly/ Mains/ Recipes

Succulent Roast Pork Wrapped in Prosciutto

Delicious, and super simple! It’s just a garlic-herb mixture over a pork loin. Wrapped in succulent Prosciutto and roasted with white wine. Roast dinners don’t get much more crowd-pleasing than this tender roast pork wrapped in Prosciutto. Ideal for a Sunday roast or entertaining.

If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer friendly recipe that’s just perfect for making ahead. The benefits of batch cooking include saving money, wasting less food and spending more time in the evenings with your family. This way, you can always have a meal waiting for you at the end of the day. It’s a great way to make weeknight cooking manageable. I hope you enjoy this Succulent Roast Pork Wrapped in Prosciutto recipe! It’s a staple in our house. I make it often to have on standby in the freezer and it’s also fabulous for entertaining.

Use our hashtag!

We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media!

#MANGEONS

Succulent Roast Pork Wrapped in Prosciutto

1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 5.00 out of 5)
Loading...
By Rose Serves: 4
Prep Time: 1 hour 30 minutes Cooking Time: 1 hour

Delicious, and super simple! It’s just a garlic-herb mixture over a pork loin. Wrapped in succulent Prosciutto and roasted with white wine. Roast dinners don’t get much more crowd-pleasing than this tender roast pork wrapped in Prosciutto. Ideal for a Sunday roast or entertaining.

Ingredients

  • • 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

Instructions

1

Blend the garlic, rosemary, mustard, thyme, and oil in a food processor, until the garlic is minced.

2

Sprinkle the pork generously with salt and pepper.

3

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.

4

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.

5

Preheat the oven to 200°C.

6

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.

7

Roast the pork until a meat thermometer inserted into the center registers 63°C for medium-rare, this should take about about 1 hour.

8

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.

9

Using a carving knife, cut the roast pork into slices and serve with the pan juices.

Notes

Use our hashtag! We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media! #MANGEONS

You Might Also Like

2 Comments

  • Margaret Gallagher
    February 26, 2019 at 2:32 pm

    Must try this soon – a twist on my normal cuisine sure to delight all

  • Carolyn
    February 28, 2019 at 8:53 am

    The prosciutto really elevates a dunday roast pork into a special occasion dish,

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    %d bloggers like this: