This is an easy, do-ahead, delicious pork roast, perfect for entertaining. I like it because I can pulse everything for the rub in the food processor, rub it on the pork, cover, refrigerate, and cook at my convenience.

1 Boneless pork roast, 2 to 3 lbs.
3 T softened butter
3-oz. finely chopped prosciutto
3 T finely minced garlic
3 T freshly minced rosemary (or 1 1/2 T dried)
freshly ground black pepper
2 T freshly grated parmesan cheese
2 C dry white wine

• Mix together butter, prosciutto, garlic, rosemary, and black pepper by pulsing in the small bowl of a food processor and set aside (can be made in advance and refrigerated up to one day, but warm to room temperature before proceeding).
• Preheat oven to 350.
• Cut slits about an inch or so long and a half inch or so deep all over the top of the roast.
• Spread the butter mixture over the roast, working to get it into the slits you made earlier - very important.
• (At this point you can wrap roast in plastic wrap and refrigerate overnight and up to 1 day).  Put prepared roast in a roasting pan, pour wine slowly over it, and cook for about 1 1/2 hours, depending on the size of the roast, basting about every 30 minutes or so with pan drippings.  I like to pull it when it reaches an internal temp of 135 and then let it rest under foil for about 15 minutes before serving.

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