• 3 pound New York (top loin) pork roast
  • 4 teaspoons mustard seed
  • 1 tablespoon fennel seed
  • 1/4 cup fresh rosemary, coarsely chopped or 2 tablespoons dried rosemary
  • 2 tablespoons olive oil
  • 4 cloves garlic
  • 1 teaspoon salt, plus more to taste
  • 2 lemons, divided
  • 8 thin 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-style mustard
  • 2 teaspoons whole grain mustard
  • 1 teaspoon fresh sage, chopped or 1/2 teaspoon dried sage
  • 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme
  • Pepper
Preheat the oven to 350 degrees F.

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.

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.

Transfer the pork to a cutting board and let rest 10 minutes.

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.

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.
10 to 12 servings

Serve this herbal and lightly mustard-infused roast as the centerpiece for a special occasion or Sunday dinner. On the side, potatoes and a green vegetable— like shaved asparagus or Brussels sprouts salad, perhaps. You can also enjoy this with Ham & Smoked Gouda Biscuits with Maple Butter and Ham Stacks Au Gratin with Thyme.

Calories: 380 calories

Protein: 33 grams

Fat: 23 grams

Sodium: 640 milligrams

Cholesterol: 115 milligrams

Saturated Fat: 7 grams

Carbohydrates: 4 grams

Fiber: 1 grams