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Printer friendly recipe

2 lb (800 gr approximately) pork roast
2 tablespoons fresh herbs (thyme, marjoram), finely chopped
1/2 lb (200 gr) prosciutto, finely sliced
2 tablespoons extra-virgin olive oil
1 tablespoon butter
2 oranges, juiced
1 carrot, chopped
1 stick celery, chopped
1 small onion, chopped
1 orange, sliced

Spread the herbs over the meat on all sides.

Cover uniformly the pork roast 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 aside the gravy and vegetables, 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 on both sides.

Slice the meat like in a fan, without separating the slices.

Transfer the meat in a 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. Place briefly back in the oven covered with aluminum foil, to warm the meat before serving.

The final dish makes an impressive presentation, and is just delicious!

***NOTE***
The prosciutto is generally salty and I didn’t find it necessary to add any salt to this dish.