Lemon and Prosciutto Stuffed Pork Loin

Course: Dinner

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.