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3kg/6½lb skinned and boned loin of pork
2 x 70g packs Prosciutto
Grated zest of 2 lemons
Bay leaves
Salt and freshly ground black pepper
For the sauce
1 tablespoon plain flour
4 tablespoons lemon juice
Chicken stock/water

1. Spread one of the packs of Prosciutto over a chopping board; place the pork on top, with the outer (fat) part of the pork resting on the Prosciutto
2. Sprinkle the lemon zest onto the inside of the meat and season well Lay the remaining Prosciutto on top of the zest and roll up
3. Secure the pork with string or silicone bands and thread bay leaves under the string, covering the whole piece of pork. Put the meat on to a trivet over a large roasting tin containing enough water to cover the base
4. Place into the oven and cook for 30 minutes at 200ºC/180ºC fan/gas 6. Reduce the heat to 180ºC/160ºC fan/gas 4 and continue roasting for a further25 minutes per 500g. Should the Prosciutto start becoming too brown, cover with some foil
5. When the pork is cooked, place onto a warm plate, cover with foil and allow to rest for at least 20 minutes
6. Spoon off most of the fat from the roasting tin and stir the fl our into the remaining liquid. Gradually add the stock and lemon juice, adding more stock until the desired consistency is reached and simmer for 5 minutes. Check the seasoning adding more pepper or lemon juice as necessary
7. Remove the string from the pork and carve into slices, serve with the sauce

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