Roast Pork Romana

Name: Roast Pork Romana
Yield: 6 portions
Ingredients: 6 small Belgian endives, halved lengthwise; Freshly ground black pepper, to taste; 2 cups Vin Santo or other sweet dessert wine; 2 cups Vin Santo or other sweet dessert wine; 2 ounces prosciutto, chopped; 2 tablespoons unsalted butter, at room temperature; 1 tablespoon minced garlic; 2 tablespoons chopped fresh rosemary leaves; 1 boneless pork loin (about 2½ pounds)

Preparation info

6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A roast loin of pork done with Italian flair—garlic, prosciutto, and in the background the lingering taste of rosemary.

Ingredients

1 boneless pork loin (about 2½ pounds)
2 tablespoons unsalted butter, at room temperature
2 ounces<

Main course
Gluten-free

Method

Preheat the oven to 350°F.
Using the tip of a sharp knife, cut slits 1 inch long and ¼ inch deep all over the surface of the roast.
Combine the butter, prosciutto, rosemary, and garlic in a small bowl, and mix thoroughly. Spread this over the