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