If you’re in the mood to spend some time in the kitchen today, I have a recipe for you! It’s inspired by one I saw Giada make a while back. I made a couple substitutions, but really, it’s just so basic! I got both the prosciutto and the pork loin from Trader Joe’s…and really wanted to call the meal “pigs in a pig blanket” or “Extreme Sunday Pork Fest.”
8 large garlic cloves
1 tbsp dried rosemary
1 tbsp olive oil
1 pork loin roast (mine was one pound)
4 ounces prosciutto
1.5 cups chicken broth
1.5 cups dry white wine
This Is How We Do It
Mince the garlic up a bit and then add the garlic, olive oil and rosemary to the food processor, until you get a nice, herby paste.
Spread the garlic mixture over the pork.
Carefully wrap the pork loin with the prosciutto and cover and refrigerate for at least an hour, or up to one day.
When you’re ready to bake, preheat the oven to 400 degrees. Add 1/2 cup of broth and 1/2 cup of wine to the roasting pan.
Bake for 20 minutes, then add another half-cup of broth and wine. Do this every 20 minutes for about an hour, at which point the pork should have reached an internal temperature of 145 degrees.
Remove the pork from the roasting pan and tent with aluminum foil. Be sure to let the meat rest for 10 minutes.
While the meat rests, pour the pan drippings into a measuring cup and spoon off any fat that rises to the top.
Slice the meat and serve with the pan juices.
Roasting meat requires a bit more preparation but it’s worth it! Since the oven was already on, I served it with stuffed acorn squash . It was really good and it’s so nice to have something a bit special once in a while, especially when you have the “Ugh, it’s almost Monday” blues.