Serve this herbal and lightly mustard-infused roast as the centerpiece for a special occasion or Sunday dinner. On the side, potatoes and a green vegetable— like shaved asparagus or Brussels sprouts salad, perhaps. You can also enjoy this with Ham & Smoked Gouda Biscuits with Maple Butter and Ham Stacks Au Gratin with Thyme.
- 3 pounds New York (top loin) pork roast
- 4 teaspoons mustard seeds
- 1 tablespoon fennel seeds
- 2 tablespoons dried rosemary
- 1/4 cup fresh rosemary
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 teaspoon salt (plus more to taste)
- 2 lemon (divided)
- 8 slices prosciutto (about 4 ounces)
- 2 shallots (diced)
- 1 1/2 cups dry white wine
- 6 tablespoons unsalted butter (cut into 6 to 8 pieces, 3/4 stick)
- 2 teaspoons dijon mustard
- 2 teaspoons whole grain mustard
- 1 teaspoon fresh sage
- 1/2 teaspoon dried sage
- 1 teaspoon fresh thyme
- 1/2 teaspoon dried thyme
- Preheat the oven to 350 degrees F.
- Make the spice paste: Use a mortar and pestle or spice grinder to coarsely grind the mustard seeds and fennel seeds. Transfer to the bowl of a food processor; add the rosemary, oil, garlic, salt and zest of 1 of the lemons, and pulse to make a coarse paste.
- Arrange the pork on a work surface, fat side up, and cut it lengthwise along one side, opening it like a book, with the fat side as the “cover” of the book. Spread the spice paste inside, then close. Arrange 4 prosciutto slices across the top of the pork, slightly overlapping. Carefully turn the pork over and arrange the remaining 4 prosciutto slices across the bottom of the pork. Tie the roast with kitchen twine at 1 1/2- to 2-inch intervals. Place in a 9x13-inch roasting pan with a rack, fat side up, and roast 1 to 1 1/4 hours, or until internal temperature is 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer.
- Transfer the pork to a cutting board and let rest 10 minutes.
- Meanwhile, make the wine broth: Place the roasting pan on the stovetop over medium-high heat. Add the shallots and cook, stirring occasionally, until tender, about 2 minutes. Add wine, bring to a boil, and cook, scraping up the browned bits, until the liquid reduces to 3/4 cup, 8 to 10 minutes. Remove from the heat and add the butter, stirring until it melts. Stir in the mustards, sage and thyme, plus the zest and 1 tablespoon of juice from the remaining lemon. Season with salt and pepper.
- Pour some of the sauce onto the bottom of a serving platter. Remove the kitchen twine from the roast and slice it, arranging the slices on the platter. Serve with the remaining sauce on the side.