PROSCIUTTO-WRAPPED PORK ROAST WITH WHITE WINE AND HERBS
INGREDIENTS
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3 POUND NEW YORK (TOP LOIN) PORK ROAST
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4 TEASPOONS MUSTARD SEED
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1 TABLESPOON FENNEL SEED
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1/4 CUP FRESH ROSEMARY, COARSELY CHOPPED OR 2 TABLESPOONS DRIED ROSEMARY
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2 TABLESPOONS OLIVE OIL
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4 CLOVES GARLIC
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1 TEASPOON SALT, PLUS MORE TO TASTE
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2 LEMONS, DIVIDED
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8 THIN SLICES PROSCIUTTO, (ABOUT 4 OUNCES)
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2 SHALLOTS, DICED
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1 1/2 CUPS DRY WHITE WINE
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6 TABLESPOONS UNSALTED BUTTER, CUT INTO 6 TO 8 PIECES (3/4 STICK)
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2 TEASPOONS DIJON-STYLE MUSTARD
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2 TEASPOONS WHOLE GRAIN MUSTARD
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1 TEASPOON FRESH SAGE, CHOPPED OR 1/2 TEASPOON DRIED SAGE
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1 TEASPOON FRESH THYME, CHOPPED OR 1/2 TEASPOON DRIED THYME
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