Lemon-And Prosciutto-Stuffed Pork Loin Roast With B

Name: Lemon-And Prosciutto-Stuffed Pork Loin Roast With Broccolini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 4-pound boneless pork loin roast, trimmed; 12 thin prosciutto slices (about 6 ounces); 1 large lemon, very thinly sliced; 1/2 cup panko (Japanese breadcrumbs); 1/4 cup chopped fresh chives; 1 1/2 teaspoons coarse kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 1 1/2 pounds broccolini, trimmed; 3 tablespoons olive oil; 1 cup low-salt chicken broth; 1 cup Pinot Grigio or other dry white wine; 2 tablespoons (1/4 stick) butter; 1 tablespoon cornstarch mixed with 1 tablespoon water; 1 tablespoon fresh lemon juice; Ingredient info:; is available in the asian foods section of most super markets.; Kitchen string

Servings: persons

1 4-pound boneless pork loin roast, trimmed
12 thin prosciutto slices (about 6 ounces)
1 large lemon, very thinly sliced
1/2 cup panko (Japanese breadcrumbs)
1/4 cup chopped fresh chives
1 1/2 teaspoons coarse kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 1/2 pounds broccolini, trimmed
3 tablespoons olive oil
1 cup low-salt chicken broth
1 cup Pinot Grigio or other dry white wine
2 tablespoons (1/4 stick) butter
1 tablespoon cornstarch mixed with 1 tablespoon water
1 tablespoon fresh lemon juice
Ingredient info:
is available in the asian foods section of most super markets.
Kitchen string

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 coarse salt and 1/2 teaspoon pepper.
2
Cook broccolini in pot of boiling salted water until crisp-tender, about 2 minutes. Drain; cool. DO AHEAD:
3
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450&Deg;F. Place pork on lower rack; roast 15 minutes. Reduce oven temperature to 325u00b0f; roast pork until instant-read thermometer registers 145u00b0F when inserted into center of pork, 45 to 60 minutes longer, depending on thickness of roast. Transfer to cutting board. Increase oven temperature to 375u00b0F.
4
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.
5
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. Season with salt and pepper.
6
Using kitchen scissors, cut string along top of roast; discard. Cut pork into 1/2-inch- thick slices; arrange on platter. Drizzle lemon juice over broccolini; season with salt and pepper. Serve pork with broccolini, passing sauce alongside.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 4-pound boneless pork loin roast, trimmed, 12 thin prosciutto slices (about 6 ounces), 1 large lemon, very thinly sliced, 1/2 cup panko (Japanese breadcrumbs), and more.

Yes, Lemon-And Prosciutto-Stuffed Pork Loin Roast With Broccolini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon-And Prosciutto-Stuffed Pork Loin Roast With Broccolini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions