1 Heat oven to 375?. Zest lemon, slice in half, and set aside. Pile zest, rosemary, sage, and garlic on a cutting board; chop together with a knife until combined; set herb mixture aside.
2. Using a knife, butterfly pork loin (see Arista Di Maiale). Season both sides with salt and pepper; rub both sides with herb mixture; roll loin. Wrap pork in prosciutto; tie with kitchen twine (see Arista Di Maiale).
3. Heat oil in a 12" skillet over medium-high heat. Cook pork roast, turning occasionally, until browned on all sides, about 12 minutes. Transfer pork to a plate. Nestle onion slices in skillet and pour in 1?2 cup water; put pork on top of onions. Roast, basting occasionally with pan juices, until an instant-read thermometer inserted into middle of roast registers 140?, 45-50 minutes. Transfer pork to a cutting board; let rest for 20 minutes. Slice pork; transfer to a platter along with onions. Squeeze juice of reserved lemon into skillet; whisk. Serve pan juices with the pork and onions.
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|Serving Size: 1 Serving (395g)|
|Recipe Makes: 8|
|Calories from Fat: 891 (78%)|
|Amt Per Serving||% DV|
|Total Fat 98.9g||132 %|
|Saturated Fat 32.4g||162 %|
|Monounsaturated Fat 45.3g|
|Polyunsanturated Fat 12.1g|
|Cholesterol 219.7mg||68 %|
|Sodium 911.3mg||31 %|
|Potassium 1108.4mg||29 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 6.2g|
|Protein 55g||79 %|
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Calories per serving: 1149
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