Lemon-and Prosciutto-Stuffed Pork Loin Roast with Broccolini

Lemon-and Prosciutto-Stuffed Pork Loin Roast with Broccolini
Photo by Marcus Nilsson

Ingredients

  • 1 ½ teaspoons coarse kosher salt
  • ¼ cup fresh chives
  • kitchen string
  • 1 cup low-salt chicken broth
  • 1 4-pound boneless pork loin roast
  • 1 cup Pinot Grigio or other dry white wine
  • 3 tablespoons olive oil
  • + 9 more ingredients
    • 1 tablespoon fresh lemon juice
    • panko is available in the asian foods section of most super mar kets.
    • 1 ½ pounds broccolini
    • 1 tablespoon cornstarch
    • ½ cup panko (japanese breadcrumbs)
    • 12 thin prosciutto slices
    • 1 large lemon
    • 2 tablespoons butter
    • 1 teaspoon freshly ground black pepper, divided

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, overla...

View full recipe at Epicurious

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