Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Cover the pork roast uniformly with the prosciutto slices.
Tie the pork roast with a kitchen string.
Place the olive oil in a saute pan large enough to contain the meat. Turn heat to medium. When the oil is hot, transfer the meat to the pan.
Brown the meat, uniformly turning it on all sides.
Add the butter . . .
. . . the orange juice . . . .
. . . and the chopped vegetables.
Stir, cover the pot, and cook on medium low for about 45 minutes. Turn the meat occasionally. Add a little broth if necessary. When the meat is done, set the gravy and vegetables aside, and let the meat cool to room temperature.
Place the butter in a large skillet on medium heat. When the butter starts foaming, add the orange slices. Sauté briefly for 1 or 2 minutes, turning them so that both sides sauté.
Slice the meat like a fan, without separating the slices.
Transfer the meat in an oven-proof serving dish. Add the gravy with the vegetables on top and around the meat.
Cut the orange slices in half. Insert the orange slices among the meat slices. Cover the dish with aluminum foil and place it briefly back in the oven to warm the meat before serving.
The final dish makes an impressive presentation and it is just delicious!
***NOTE*** The prosciutto is generally salty, and I didn’t find it necessary to add any salt to this dish.