Lemon- and Prosciutto-Stuffed Pork Loin / JillHouogh.com

Lemon- and Prosciutto-Stuffed Pork Loin

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An ideal spring roast, this 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 Grigio. Enjoy it for all your spring entertaining—even Easter.

Serves 8 to 10

  • 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

Preheat the oven to 450°F.

Meanwhile, place the pork on a cutting board, fat side down. With a sharp boning or carving knife, cut down along one long side of the loin, about 1/2 inch from the edge, stopping 1/2 inch from the cutting board. Turn the knife parallel to the cutting board and cut inward 1/2 inch above the cutting board, unrolling the roast like a carpet. Continue until the loin is one long flat piece, about 1/2 inch thick. (For more detailed instructions on making the spiral cut, see this post.)

Arrange the prosciutto and lemon slices evenly over the pork. Sprinkle with the panko, chives, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Beginning at end that was the interior, roll the roast up and tie with kitchen twine at 1- to 1 1/2-inch intervals. Sprinkle all sides with the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper. Arrange the pork fat side up in a roasting pan and roast 15 minutes.

Reduce the oven to 325°F and continue roasting until an instant-read thermometer registers 140°F when inserted into thickest part, about 45 minutes longer. Transfer the pork to a cutting board and let rest 15 minutes.

Meanwhile, place the roasting pan on the stovetop over medium-high heat. Add the broth and wine, bring to boil, and cook, scraping up any browned bits in the pan, until the mixture is reduced to 1 cup, about 8 minutes. Stir in the butter. Add the cornstarch mixture, stirring until the sauce thickens. Remove from the heat, strain if desired, and add salt and pepper to taste.

Remove the twine and slice the pork crosswise. Serve with the sauce.

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