Roast Pork Romana
1 boneless pork loin (about 2 1/2 pounds)
2 tablespoons unsalted butter, at room temperature
2 ounces prosciutto, chopped
2 tablespoons chopped fresh rosemary leaves
1 tablespoon minced garlic
Freshly ground black pepper, to taste
6 small Belgian endives, halved lengthwise
2 cups Vin Santo or other sweet dessert wine
1. Preheat the oven to 350 degrees F.
2. Using the tip of a sharp knife, cut slits 1 inch long and 1/4 inch deep all over the surface of the roast.
3. Combine the butter, prosciutto, rosemary, and garlic in a small bowl, and mix thoroughly. Spread this over the surface of the roast, making sure it gets into the slits. Season the roast with pepper.
4. Place the roast in a small roasting pan, surround it with the endive, and pour the wine over it. Cook for 1 and 1/4 hours.
5. Remove the pan from the oven, and cover the roast loosely with aluminum foil. Let it stand for 15 minutes. Then transfer it to a platter and arrange the endive alongside. Serve it with the pan juices.
I served this with buttered linguine tossed with fresh parmesan cheese and steamed green beans as the veggie. It was wonderful! Joe said, "Jenn, this is getting boring when all I do is give thumbs up everytime." I smiled and felt appreciated!
Well, the kitchen will be closed for the next two nights as I am off to teach for bar review...I now hope to feed the brains of the tired and stressed students, hoping they can feel positive and hopeful while envisioning their success!
On Sunday night, my children will be doing their virtual shopping donation at http://www.feedoc.org/ as it will mark the end of January. We will empty our jars and begin again, all while stocking the food pantry with items for those who need it most!
Until Monday...Buon Appetito!