Lemon-and Prosciutto-Stuffed Pork Loin Roast with Broccolini Recipe

Ingredients

• 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)
• 1/4 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
• Ingredient info: Panko is available in the asian foods section of most super markets.
• Kitchen string