I’m always a fan of the combination of taste and simplicity, especially these days when my schedule does not allow for extended adventures in the kitchen. This dish was a snap to make, and tons of flavor. The oregano and prosciutto combine beautifully and seep into the roast.
a boneless pork loin
enough imported prosciutto to wrap the loin
dried oregano
salt and pepper
Pre-heat the oven at 350F. Sprinkle the loin with salt, pepper and dried oregano. Just do a very light sprinkling of salt, if at all, because the prosciutto already has a lot, but you should not be shy about the pepper or oregano. Wrap the loin in prosciutto, overlapping each layer (I specify imported because that has a lot more flavor). Roast the loin in the oven — it can take 30 minutes to an hour depending on the size of the loin. Remove the loin when an instant-read thermometer shows 135 degrees. Loosely cover in foil and let rest for 5 minutes, then slice and serve.
We served this with a nice green salad, roasted brussel sprouts, and a hearty Italian wine.
