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Prosciutto rosemary pork roast

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4 tbsp. garlic, minced
1 tbsp. rosemary, chopped
1 tbsp. olive oil
1 boneless pork loin roast
4 oz. prosciutto, sliced
1 tbsp. green onions, chopped
1 ½ cups chicken broth
1 ½ cups dry white wine
Salt and pepper

In a bowl, stir together garlic, rosemary, and oil. Sprinkle the roast first with salt and pepper, then the garlic mixture. Wrap with the prosciutto and add a layer of onions on top. Place in your roasting dish and chill for at least one hour. Preheat oven to 400º. Pour the chicken broth and wine into the pan and roast for 1 hour, or until the roast reaches 145º. Remove from oven and cover with foil. Let sit for 10 minutes before removing the foil and pouring out the drippings (save these). Cut into slices and serve with the drippings.

Recipe from Family Foodie

Check out the entire 25 Days of Recipes countdown to Christmas!



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