Ingredients
- 4 pounds boneless pork loin roast, trimmed
- 6 oz. prosciutto, thinly sliced
- 1 large lemon, very thinly sliced
- ½ cup panko
- ¼ cup fresh chives chopped, chopped
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 ½ pounds broccolini, trimmed
- 3 tablespoons olive oil
- 1 cup chicken broth
- 1 cup sauvignon blanc wine
- 2 tablespoons butter
- 1 tablespoon cornstarch, mixed with 1 tablespoon water
- 1 tablespoon lemon juice
Directions
1. Place pork, fat side down, on work surface with 1 short end facing you. Using long thin sharp knife and starting 1/2 inch above underside of roast, cut 1/2 inch in along right side. Continue cutting 1/2 inch above underside, unrolling roast like carpet. Arrange prosciutto evenly over pork, overlapping if necessary. Arrange lemon slices over prosciutto. Sprinkle with panko, then chives. Sprinkle with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Turn pork so 1 short end faces you. Beginning at 1 short end, roll up pork. Arrange seam side down on work surface (fat side will be facing up). Using kitchen string, tie at 1 to 1 1/2 inch intervals. Transfer pork, fat side up, to roasting pan. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. |
2. Cook broccolini in pot of salted boiling water until crisp-tender, about 2 minutes. Drain, cool |
3. Do Ahead: Can be made 1 day ahead. Cover pork. Chill. Wrap broccolini in paper towels, then plastic, chill. |
4. Position 1 rack in top third and 1 rack in bottom third of oven. Preheat to 450*F. Place pork on lower rack. Roast 15 minutes. Reduce oven temperature to 325*F. Roast pork until 145*F on thermometer in center of pork, 45 to 60 minutes longer. Transfer to cutting board. Increase oven temperature to 375*F. |
5. Divide broccolini between 2 rimmed baking sheets. Drizzle olive oil over, sprinkle with salt and pepper and toss to coat. Place in oven and roast until tender and lightly browned, about 10 minutes, reversing sheets halfway through roasting. |
6. Meanwhile, place roasting pan over 2 burners on medium-high heat. Add broth and wine. Bring to boil, scraping up any browned bits. Boil until reduced to 1 cup, about 8 minutes. Stir in butter. Add cornstarch mixture and stir until sauce thickens, 1 to 2 minutes. Strain sauce into small pitcher. Taste for seasoning. |
7. Cut, discard string. Cut pork into 1/2 inch thick slices. Arrange on platter. Drizzle lemon juice over broccolini. Serve pork with broccolini, passing sauce alongside. |
Lemon Prosciutto Stuffed Pork Loin Roast with Broccolini. To import, drag image to your MacGourmet recipe box.