Ingredients
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Pat the pork loin dry with paper towels. If there is excess silver skin, trim it off for better texture.
- In a small bowl, mix the oregano, garlic powder, salt, and pepper. Rub this mixture all over the surface of the pork loin.
- Lay the Parma ham slices on a sheet of plastic wrap or parchment paper. Overlap them slightly to create a continuous layer that will fully encase the pork.
- Place the seasoned pork loin in the center of the ham and roll it tightly, pressing gently so the ham adheres to the meat. If needed, secure with toothpicks.
- Heat olive oil in an oven-safe skillet (like cast iron) over medium-high heat. Sear the pork roll on all sides until golden brown, about 2-3 minutes per side. This step is crucial for flavor development.
- Transfer the skillet to the preheated oven. Roast until the internal temperature reaches 145°F (63°C) at the thickest part of the meat, approximately 20-25 minutes. Avoid overcooking, as pork loin can dry out quickly.
- Remove from the oven and transfer the pork to a cutting board. Tent loosely with foil and let rest for 10 minutes before slicing. This allows the juices to redistribute.
Nutrition
Notes
The oregano adds an earthy brightness that cuts through the richness of the cured meat. It’s incredibly simple: just sear, roast, and rest. The ham crisps up beautifully in the oven, creating a flavorful crust that makes every slice taste intentional without any fuss.