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 lb. New York (top loin) pork roast
- 4 tsp. mustard seeds
- 1 Tbsp. fennel seeds
- 2 Tbsp. dried rosemary
- 1/4 cup fresh rosemary
- 2 Tbsp. olive oil
- 4 cloves garlic
- 1 tsp. 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 Tbsp. unsalted butter (cut into 6 to 8 pieces, 3/4 stick)
- 2 tsp. Dijon mustard
- 2 tsp. whole grain mustard
- 1 tsp. fresh sage
- 1/2 tsp. dried sage
- 1 tsp. fresh thyme
- 1/2 tsp. 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.
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|Calories160Calories from Fat90|
|% DAILY VALUE|
|Calories from Fat90|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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