Lemon And Prosciutto Stuffed Pork Roast
Serving Size / Yield
- 1 4-lb. boneless pork loin roast, trimmed
- 12 thin prosciutto slices
- 1 large lemon, very thinly sliced
- ½ C. panko
- ½ C. chopped fresh chives
- coarse salt, divided
- ground black pepper, divided
- 1 C. low-salt chicken broth
- 1 C. Pinot Grigio
- 2 T. butter
- 1 T. cornstarch mixed with 1 T. water
- 1 T. fresh lemon juice
Place pork, fat side down, on work surface with the short end facing you.
Using a thin sharp knife and starting ½ inch above the underside of the roast, cut ½ inch in along the right side. Continue cutting ½ inch above underside, unrolling the roast like a carpet.
Arrange prosciutto evenly over the pork, overlapping if needed.
Arrange lemon slices over the prosciutto.
Sprinkle with panko, then chives.
Sprinkle with ½ tsp. coarse salt and ½ tsp. pepper.
Turn pork so the short end faces you. Beginning at the short end, roll up the pork. Arrange seam side down on work surface.
Using kitchen string, tie at 1 to 1 ½ inch intervals.
Transfer pork, fat side up, to roasting pan.
Sprinkle with 1 tsp. coarse salt and ½ tsp. pepper.
Cover pork and chill.
Position 1 rack on the top third of the oven and another rack in the bottom third of the oven. Preheat to 450°F.
Place pork on lower rack and roast 15 minutes.
Reduce oven temperature to 325°F. Roast pork 45 to 60 minutes longer.
Transfer to cutting board.
Place roasting pan over 2 burners on medium-high heat.
Add broth and wine, and bring to boil, scraping up any browned bits.
Boil about 8 minutes until reduced to 1 C.
Stir in butter, and add cornstarch mixture. Stir until sauce thickens.