I don't usually cook with meat, so my partner in craziness stepped in to create this very meaty, and tasty, dish. The finished product is deliciously rich and makes a great centerpiece for any family feast.
Step 1: Ingredients
You will need the following ingredients:
-1 medium onion, diced
-2-3 cloves of garlic, minced
-4 large mushrooms, diced
-1 tbsp vegetable oil
-100g prosciutto or ham
-6 slices of bacon
Step 2: Prepare stuffing
Chop up the onions, garlic and mushrooms.
Open a bottle of beer to reward yourself for all that work.
Cook the diced onions and garlic in oil in a frying pan on low heat until the onions start to clear.
Add the mushrooms to the frying pan. Splash on a bit of beer and continue cooking until the mushrooms turn brown.
Step 3: Make a prosciutto roll-up
Lay out the prosciutto in overlapping strips, roughly the length of your pork roast.
Spread the onion and mushroom mixture onto the prosciutto.
Carefully roll the prosciutto into a log. Tuck over the ends to keep the stuffing inside.
Step 4: Put it all together
Cut the butcher's string off of the pork roast. Slit open the pork roast but don't cut all the way through. You should be able to open it up like a book.
Place the prosciutto roll in the middle of the roast.
Lay out slices of bacon the length of the pork roast. Carefully wrap the roast in bacon and secure with toothpicks.
Step 5: Cook
Place your porkamacon in a roasting pan and cook covered for 1 hour or until a meat thermometer declares it safe for human consumption.
Remove the lid and pour some beer over the roast before putting it back in the oven for another 20-30 minutes. Remove from oven when the bacon is cooked to your liking.