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1
Lay the pork on a cutting board and season with salt and pepper.
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2
In a mixing bowl, stir together 1/2 cup of the parsley, the pine nuts, currants, and 1/2 cup of the pecorino and season with salt and pepper.
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3
Lay the prosciutto slices over the pork piece to cover completely.
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4
Sprinkle the parsley mixture evenly over the prosciutto.
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5
Arrange the eggs in two rows across the meat.
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6
Grate nutmeg over the other piece and sprinkle with two tablespoons of the oregano, rubbing it between your fingers to release the essential oils.
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7
Carefully roll the piece up like a jellyroll and tie firmly with butcher's twine in several places.
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8
Season with salt and pepper.
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9
In an 8-quart Dutch oven, heat the oil until smoking.
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10
Carefully brown the pork roll on all sides, taking your time to get a deep golden brown; this should take 15 to 20 minutes.
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11
Remove the meat and set aside.
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12
Add the onions, remaining 2 tablespoons of oregano, and the garlic to the pan and cook until light golden brown and soft, about 9 to 11 minutes.
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13
Add the wine, tomatoes, and pepper flakes and bring to a boil.
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14
Return the pork to the pan and simmer, partially covered, for 1 hour and 20 minutes, moving occasionally to avoid sticking.
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15
Transfer the pork to a cutting board and remove the butcher's twine carefully.
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16
Slice the braciolona 3/4inch thick with a very sharp knife.
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17
Arrange like shingles on a warm platter and sprinkle with the remaining 1/4 cup of grated pecorino and remaining chopped parsley.
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18
Cover and keep warm if serving after the pasta course.
