1 pork loin, cleaned and trimmed (about 3 lbs.)
¼ lb. prosciutto, sliced thin
4 tbsp. canola oil
Kosher salt and fresh ground black pepper
4 medium yellow onions, sliced thinly
1 cup white wine
3 cups chicken stock
10 thyme stems
1 bay leaf
3 tbsp. sweet butter
1. Heat large roasting pan in a 350º oven. Meanwhile, season the pork loin with salt and pepper. Working with one piece of prosciutto at a time, unravel the spiral of the prosciutto and wrap it around the pork loin. Working from one end to the other, slightly overlap each piece as you go. This will help ensure that it doesn’t come off when cooking. If needed, you can secure the ends with toothpicks.
2. Place the preheated roasting pan onto two burners that have been set to medium. Add the oil to the pan and swirl to coat. Season the pork lightly, then carefully place into the hot pan. Sear each side, turning as the prosciutto begins to brown. At this point you do not want to fully crisp the prosciutto or it will get overcooked in the oven. Once all sides have been lightly browned, place the pan into the preheated oven. Cook for about 20 minutes, turning occasionally to ensure even cooking. When an instant-read thermometer reads 135º, remove the pork from the oven. (With carryover, the final internal temperature should read 140º). Remove the pork from the pan and place in a warm place to rest while you make the sauce.
3. Pour off any oil in excess of 2 tbsp. Place the roasting pan on a medium-high flame and add the sliced onions to the pan. Stir to coat with the fat. Allow the onions to cook, stirring occasionally until well caramelized, about 8 minutes.
4. Meanwhile, tie the thyme and bay leaf into a bundle with some butcher’s twine. Deglaze with the white wine scrapping the pan to release any fond on the pan. When the wine has reduced by about half, add the stock and herb bundle and reduce the heat to a simmer. Reduce for about 15 minutes until the sauce is slightly thickened. Remove the herb bundle and add the butter to the sauce stirring to incorporate. Pour the sauce into a serving vessel. When ready to serve, slice the pork loin into ½” slices.