Lemon- and Prosciutto-Stuffed Pork Loin Roast with Broccolini
- 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)
- 1/2 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
- Produce
- Broccolini (1 1/2 pounds)
- Chives, fresh (1/2 cup)
- Lemon, large (1)
- Meat
- 4-pound boneless pork loin, boneless roast (1)
- Prosciutto slices (about 6 ounces), thin slices (12)
- Canned Goods
- Chicken broth, low-salt (1 cup)
- Cooking & Baking
- Black pepper, freshly ground (1 teaspoon)
- Cornstarch mixed with (1 tablespoon)
- Kosher salt, coarse (1 1/2 teaspoons)
- Olive oil (3 tablespoons)
- Bread & Baked Goods
- Panko (1/2 cup)
- Drinks
- Lemon juice, fresh (1 tablespoon)
- Dairy
- Butter (2 tablespoons)
- Beer, Wine & Liquor
- Pinot grigio or other dry white wine (1 cup)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published December 1, 2010 (2 years ago).
11 people saved this recipe.
