Lemon- and Prosciutto-Stuffed Pork Loin / Jill Silverman Hough

Name: Lemon- and Prosciutto-Stuffed Pork Loin / Jill Silverman Hough
Ingredients: One 4-pound boneless pork loin; 12 thin slices prosciutto; 1 large lemon, ends trimmed, sliced paper-thin (peel and all—ideally use a mandolin or V-slicer); 1/2 cup panko; 1/4 cup chopped fresh chives; 1 1/2 teaspoons coarse kosher salt, divided, or more to taste; 1 teaspoon freshly ground black pepper, divided, or more to taste; 1 cup reduced-sodium chicken broth; 1 cup Pinot Grigio or other dry white wine; 2 tablespoons (1/4 stick) unsalted butter, cut into 3 or 4 pieces; 1 tablespoon cornstarch dissolved in 1 tablespoon cold water

jillhough.com

An ideal spring roast, this Lemon- and Prosciutto-Stuffed Pork Loin recipe I created for Bon Appetit magazine is light and bright but also grand and elegant. Plus, it's a perfect pairing for Pinot...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jillhough.com.

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Ingredients

One 4-pound boneless pork loin
12 thin slices prosciutto
1 large lemon, ends trimmed, sliced paper-thin (peel and all—ideally use a mandolin or V-slicer)
1/2 cup panko
1/4 cup chopped fresh chives
1 1/2 teaspoons coarse kosher salt, divided, or more to taste
1 teaspoon freshly ground black pepper, divided, or more to taste
1 cup reduced-sodium chicken broth
1 cup Pinot Grigio or other dry white wine
2 tablespoons (1/4 stick) unsalted butter, cut into 3 or 4 pieces
1 tablespoon cornstarch dissolved in 1 tablespoon cold water