Lemon and Prosciutto Stuffed Pork Loin
Servings: 8 - 10 people
- One 4-pound boneless pork loin
- 12 thin slices prosciutto
- 1 large lemon, ends trimmed, sliced paper-thin (peel and all; ideally use a mandolin or V-slicer)
- 1/2 cup panko
- 1/4 cup chopped fresh chives
- 1 1/2 teaspoons kosher salt, divided, or more to taste
- 1 teaspoon freshly ground black pepper, divided, or more to taste
- 1 cup chicken broth
- 1 cup Sauvignon Blanc or other dry white wine
- 2 tablespoons (1/4 stick) unsalted butter, cut into 3 or 4 pieces
- 1 tablespoon cornstarch dissolved in 1 tablespoon cold water
- Preheat oven to 450°F.Meanwhile, place pork on cutting board, fat side down. With sharp boning or carving knife, cut down along one long side of loin, about 1/2 inch from edge, stopping 1/2 inch from cutting board. Turn knife parallel to cutting board and cut inward 1/2 inch above cutting board, unrolling roast like a carpet. Continue until loin is one long flat piece, about 1/2 inch thick.
- Arrange prosciutto and lemon slices evenly over pork. Sprinkle with panko, chives, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Beginning at end that was the interior, roll roast up and tie with kitchen twine at 1 to 1 1/2-inch intervals. Sprinkle all sides with 1 teaspoon salt and 1/2 teaspoon pepper. Arrange pork fat side up in roasting pan and roast 15 minutes.
- Reduce oven to 325°F and continue roasting until instant-read thermometer registers 140°F when inserted into thickest part, about 45 minutes longer. Transfer pork to cutting board and let rest 15 minutes.
- Meanwhile, place roasting pan on stove top over medium-high heat. Add broth and wine, bring to boil, and cook, scraping up any browned bits, until mixture is reduced to 1 cup, about 8 minutes. Stir in butter. Add cornstarch mixture, stirring until sauce thickens. Remove from heat, strain if desired, and season with salt and pepper.
- Remove twine and slice pork crosswise. Serve with sauce.Copyright Jill Silverman Hough. All rights reserved. www.jillhough.com.