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1
Preheat oven to 350 degrees.
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2
Heat oil in non-stick skillet over med-high heat.
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3
Sprinkle roast on all sides with salt and pepper.
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4
Sear meat in pan on all sides until well browned.
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5
Lay 3 slices of prosciutto on work surface.
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6
Remove roast and place on prosciutto.
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7
Sprinkle top of roast with rosemary.
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8
Wrap roast with prosciutto.
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9
Turn 90 degrees and use the remaining slices to fill in gaps.
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10
Secure with wooden toothpicks.
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11
Transfer to baking dish just larger than roast and add onions.
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12
Roast at 350 degrees for about 1 hour 20 minutes, or until pork is very tender.
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13
Baste occasionally with juices.
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14
Note: You may need to add small amounts of water while cooking to add to pan juices depending on the fat content of roast.
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15
Remove pork roast and onions to rest.
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16
Pour off remaining juice, including browned bits into sauce pan.
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17
Mash butter and flour in a small bowl or cup to combine well.
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18
Whisk into broth over medium heat stirring constantly with wire whisk.
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19
Bring to boil, reduce to simmer and cook 1 more minute.
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20
Remove toothpicks and place roast on platter.
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21
Slice at the table.
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22
Serve gravy on the side.
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23
Garlic smashed red potatoes are a fantastic side dish to this one to absorb all the yummy juices.
