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1
For the fennel and golden raisin stuffing: Place the golden raisins in a small dish, cover with boiling water and let stand to soften.
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2
Melt the butter with a turn of the pan of EVOO in a skillet over medium heat.
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3
Add the garlic, fennel (reserving the fronds) and onions, sprinkle with some salt and pepper and cook until the vegetables soften, 12 to 15 minutes.
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4
Deglaze with the wine, transfer to a bowl and let cool completely.
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5
Drain and chop the raisins, and then combine with the fennel, onions, ground pork, pine nuts and thyme.
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6
For the prosciutto-wrapped pork roast: Preheat the oven to 400 degrees F. Butterfly the meat by thirds: Measure one-third from the bottom of the loin, and make a lengthwise cut along one longer side (not going all the way through to the opposite side).
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7
Continue to make long cuts to open up the meat.
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8
When you have reached almost to the opposite side of the roast with your lengthwise cuts, stop and roll the top two-thirds of the roast over.
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9
Measure the height of the rolled-over portion and make a lengthwise cut to butterfly this in half.
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10
Continue slicing and opening up the meat until the loin has been butterflied into a single slab.
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11
Pound the meat with a meat mallet to 3/4-inch thick, and then sprinkle with salt and pepper.
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12
Spread the stuffing over the meat, leaving a 1-inch border.
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13
Roll up the pork, cover with overlapping slices of the prosciutto, and tie in intervals with twine to secure.
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14
Heat 2 turns of the pan of EVOO in a large Dutch oven over medium-high heat.
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15
Add the pork and brown evenly all over.
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16
Toss the potatoes and onions in a roasting pan together with the rosemary, garlic, about 1/4 cup EVOO, and some salt and pepper.
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17
Set the browned roast on top and deglaze the Dutch oven with the wine, scraping up the bits from the bottom.
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18
Pour the liquid over the pork.
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19
Roast until the internal temperature reaches 145 degrees, up to 2 hours, then let rest 30 minutes under a foil tent.
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20
Before serving, place the roasting pan on a burner, deglaze with the stock and then stir in the fennel fronds and butter.
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21
Slice the roast, spoon the fennel butter jus over top and serve alongside the potatoes and onions.
