12.29.2010

Lemon & Proscuitto Stuffed Pork Loin Roast

This came out incredibly juicy, flavorful, and delicious. I made some modifications to the original recipe, so my version is below, but the title links out to the original on Epicurious.com.
  • 1 4-pound boneless pork loin roast, trimmed
  • 12 thin prosciutto slices (about 6 ounces)
  • 1 large lemon, very thinly sliced, peel removed
  • 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
  • 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
  • Special equipment: Kitchen string
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.
DO AHEAD: can be made 1 day ahead. Cover pork; chill.
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 325°f; roast pork until instant-read thermometer registers 145°F when inserted into center of pork, 45 to 60 minutes longer, depending on thickness of roast. Transfer to cutting board. Increase oven temperature to 375°F.
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.
Using kitchen scissors, cut string along top of roast; discard. Cut pork into 1/2-inch- thick slices; arrange on platter.

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