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Lemon- and Prosciutto-Stuffed Pork Loin Roast with Broccolini


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)
  • 1/2 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
Directions:
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