Prosciutto-Wrapped Pork Roast With White Wine And Herbs

• 3 pounds New York (top loin) pork roast
• 4 teaspoons mustard seeds
• 1 tablespoon fennel seeds
• 2 tablespoons dried rosemary
• 1/4 cup fresh rosemary
• 2 tablespoons olive oil
• 4 cloves garlic
• 1 teaspoon salt plus more to taste
• 2 lemon divided
• 8 slices prosciutto about 4 ounces
• 2 shallots diced
• 1 1/2 cups dry white wine
• 6 tablespoons unsalted butter cut into 6 to 8 pieces, 3/4 stick
• 2 teaspoons dijon mustard
• 2 teaspoons whole grain mustard
• 1 teaspoon fresh sage
• 1/2 teaspoon dried sage
• 1 teaspoon fresh thyme
• 1/2 teaspoon dried thyme
• pepper

1. Preheat the oven to 350 degrees F.
2. Make the spice paste: Use a mortar and pestle or spice grinder to coarsely grind the mustard seeds and fennel seeds. Transfer to the bowl of a food processor; add the rosemary, oil, garlic, salt and zest of 1 of the lemons, and pulse to make a coarse paste.
3. Arrange the pork on a work surface, fat side up, and cut it lengthwise along one side, opening it like a book, with the fat side as the "cover" of the book. Spread the spice paste inside, then close. Arrange 4 prosciutto slices across the top of the pork, slightly overlapping. Carefully turn the pork over and arrange the remaining 4 prosciutto slices across the bottom of the pork. Tie the roast with kitchen twine at 1 1/2- to 2-inch intervals. Place in a 9x13-inch roasting pan with a rack, fat side up, and roast 1 to 1 1/4 hours, or until internal temperature is 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer.
4. Transfer the pork to a cutting board and let rest 10 minutes.
5. Meanwhile, make the wine broth: Place the roasting pan on the stovetop over medium-high heat. Add the shallots and cook, stirring occasionally, until tender, about 2 minutes. Add wine, bring to a boil, and cook, scraping up the browned bits, until the liquid reduces to 3/4 cup, 8 to 10 minutes. Remove from the heat and add the butter, stirring until it melts. Stir in the mustards, sage and thyme, plus the zest and 1 tablespoon of juice from the remaining lemon. Season with salt and pepper.
6. Pour some of the sauce onto the bottom of a serving platter. Remove the kitchen twine from the roast and slice it, arranging the slices on the platter. Serve with the remaining sauce on the side.

new, mustard seeds, fennel seeds, rosemary, fresh rosemary, olive oil, garlic, salt, lemon, shallots, white wine, unsalted butter, mustard, grain mustard, fresh sage, sage, thyme, thyme, pepper

Taken from www.yummly.com/recipe/Prosciutto-Wrapped-Pork-Roast-with-White-Wine-and-Herbs-1585334 (may not work)