I wish I could remember what made me think this recipe would be a good idea. Butterflying or filleting things is not my strong suit. But the beautiful Bon Appetit pictures of pork loin perfectly rolled around lemon, prosciutto and bread crumbs made me think I should try it. I mean, how hard could it be?
It’s not that it was hard so much as I just did a bad job. I sliced the meat open with a sharp knife, rolling and slicing, rolling and slicing, until I had not a loin but an uneven slab of meat. Then I placed the thin slices of prosciutto and lemon on and sprinkled the panko. We didn’t have fresh chives, but for some reason Grant had dried chives in his cupboard, so I used that instead.
I also forgot the kitchen twine, so the loin didn’t cook as beautifully as I would hope (I had to use the one piece of twine that came with the meat).
Note – I found that the recipe’s measurements for salt were way too much, so please use tender care if you dare to make…
Pork Loin Stuffed with Prosciutto and Lemon (from Bon Appetit)
- 1 4-pound boneless pork loin roast, trimmed (check the discount meat bin!)
- 12 thin prosciutto slices (about 6 ounces)
- 1 large lemon, very thinly sliced
- 1/2 cup panko (Japanese breadcrumbs)
- 1/2 cup chopped fresh chives (or dried…)
- 1 1/2 teaspoons coarse kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 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
To serve, spoon sauce over the pork. The sauce is WONDERFUL. Rich and dark, salty and smooth. The pork actually had an awesome flavor, although I pulled out the lemon bits, which flavored the entire loin. The prosciutto gave it that ham-on-ham goodness and the panko brought everything together.
I also made cheesy broccoli as a side, but any green would be a good accompaniment.
Enjoy, friends! xoxo