1 small shallot minced 3 cloves of garlic minced 2 table spoons of parsley tablespoon salt and pepper Extra virgin olive oil 2 pound pork roast 3 pieces of Applegate ham 7 pieces of Applegate Prosciutto 1/4 cup of chix stock and white wine
Mix shallot, garlic, parsley, salt and pepper in a bowl. Drizzle EVOO until you see a nice marinade consistency. Take the pork roast and cover with marinade. Next, take ham and cover pork, then cover ham with prosciutto. Let the pork rest up to 6 hours. Pour 1/4 of chix stock and wine to the bottom of the pan. Preheat over to 375 and cook pork covered for 15 minutes. Then uncover and jack the heat to 45o for 30 minutes. Uncovering the pork will allow the prosciutto to get nice and crispy. The internal temp should be 140 to 145 when pulled out of the oven. Please rest for 10 minutes prior to cutting to allow the meat to settle. The pork will continue to cook as it rests, slice thin. Whisk juices from the pan and drizzle on top. Enjoy!