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*Preheat oven to 450 degrees
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1. Place the loin fat side down on a cutting board of clean counter surface. using a sharp knife, preferably a long one, begin butterflying the loin from about a 1/4in from the bottom until you are about 1/2in from the edge of the loin. Spread out flat and continue doing this until the loin is about 1/4in thick.
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2. Arrange prosciutto along the entire inside of the loin, keep it about a 1/2 an inch from the edges so that it does not crisp while baking. Spread the lemon slices evenly ontop of the prosciutto. (if you dont want a gummy texture cut of the rind of the lemon. Sprinkle a thin layer of panko, salt, pepper, and chopped rosemary over all the lemons. Be cautious not to over season but do to preference. spread out the garlic slices over surface, doesnt have to be even but you dont want to clump.
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3. Roll up the loin from the longer side. (bottom) Like rolling up a carpet. Take the kitchen string and tie every 2 inches. These will be your portion sizes.
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4. Place loin with the fattiest side down in the center of a broiling pan or and baking pan with at least some kind of wall to the sides as you will be making a sauce in the pan. Put in the oven for 15 min. After 15min reduce the head to 325 degrees and cook for another 45-60 minutes depending on thickness and oven. Make sure to take the temp. Should be at least 145 degrees.
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5. Once done, transfer to loin to a cutting board to rest. Place the pan that you cooked the loin on onto your burners and turn them up to medium/medium high heat. put in 1/2 of the butter, scraping up the residue from the loin as it melts. Once melted add the wine and chicken stock and allow to simmer until it reduces by half, Make sure to be scraping the bottom of the pan and mix occasionaly. Add in the rest of the butter and stir constantly until fully incorporated. Transfer to a measuring cup or something you can pour with.
