- Portion size 4 servings
- 2 lbs single centre loin pork roast
- 4 oz prosciutto thinly sliced
- 4 oz smoked ham thinly sliced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon pepper
Slice lengthwise down middle of roast almost all the way through. Repeat down both sides of roast; set aside.
In bowl, whisk together garlic, oil, Dijon, rosemary and pepper. Brush half all over cut side of pork.
Cover with prosciutto slices. Roll up and tie at both ends and in centre with wet kitchen string. Brush outside of roast with mustard mixture.
Heat barbecue over high heat. Brown roast on all sides. Turn one side of barbecue off and turn other side down to medium. Place roast on unlit side of barbecue. Close lid and cook for about 1 hour and 45 minutes to 2 hours or until meat thermometer registers 160°F (70°C).
Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing.