Pork Loin with Parma Ham and Oregano

Ingredients

• 1.5kg/3lb 5oz boneless and rindless loin of pork
• 2 fat cloves garlic
• few sprigs fresh oregano
• 100g/3½oz Parma ham, sliced
• ⅓ tsp dried chilli
• 1 onion or 2 shallots
• 2 tbsp olive oil
• 4 tbsp dry white vermouth
• 4 tbsp boiling water

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (177°C). Peel the garlic and cut it into thin slivers. Make small slits all over the pork loin and push in the garlic slivers and a few oregano leaves, keeping a few sprigs for the pan.

2. Lay the Parma ham slices over the top and sides of the pork, tucking the edges underneath so the meat is covered. Sprinkle the dried chilli over the ham.

3. Finely chop the onion or shallots. Heat the olive oil in a heavy ovenproof pan over medium-high heat.

4. Brown the pork on all sides for about 10 minutes, turning as needed, until the ham is lightly crisp. Remove the pork and set it aside.

5. Lower the heat to medium, add the chopped onion or shallots and the remaining oregano sprigs to the pan, and cook for 3 minutes until softened.

6. Pour in the dry white vermouth, scraping up the browned bits. Return the pork to the pan, top side up, and transfer to the oven.

7. Roast for about 90 minutes, basting with the pan juices every 20 minutes and adding a spoonful of the boiling water to the pan if it looks dry.

8. Check the thickest part of the pork with a thermometer. It is ready at 145°F (63°C) or higher. Rest the pork for at least 3 minutes, ideally 10, before slicing.

9. Spoon the pan juices over the sliced pork and serve.