From the moment I saw this dish in the December issue of Bon Appetit, I couldn't wait to make it, probably because it's so different than the things I usually make. I don't get the opportunity to cook big meat dishes very often. My dad is a grill master, so when I'm at home he cooks all of our meat and at school, I usually only cook for myself. But, over the holidays, an opportunity presented itself in the form of a family dinner with my aunt, uncle and cousins, so I volunteered my services with this dish in mind.
When I began the meal, I had no clue what I was doing. The task seemed daunting, to say the least, but by the end of the night (with a significant amount of help from my dad, thanks dad!), I realized that cooking big meat dishes is not as hard as it seems. I would say the trickiest part of the process was cutting the raw meat. The instructions in the recipe are hard to follow if you have never used the roll-cutting method or at least seen someone else do it, but I found a great video showing how it's done. Skip to about 1 minute in for a demonstration of the roll cut.
Overall, I was pleased with the way the meal turned out, but I do have several things that I would do differently if I made this dish again.
First of all, I would definitely cut down on the amount of lemon the recipe calls for. I used a 4 1/2 lb. roast, instead of a 4 lb. one and didn't increase the amount of lemon I used, and the lemon flavor was still overpowering. I would recommend slicing the lemon extremely thin and either removing the rind or using half of a lemon instead of a whole one.
|For a milder lemon flavor, remove the rind before adding the lemon|
Secondly, I would double the amount of sauce. The sauce was really yummy, but there was definitely not enough to go around. To double the sauce recipe, use 2 cups of dry white wine, 2 cups low-salt chicken broth, 4 tbsp of butter and 2 tbsp of cornstarch mixed with 2 tbsp of water, instead of the quantities suggested in the recipe.
Third, I suggest you watch your butcher while he is cutting your meat. I know this may sound silly, but my butcher did the cutting in the back and when I got home I discovered he had cut the roast in half, so I ended up with two roasts, instead of one.
Finally, I recommend checking the temperature of the meat beginning after about 30 minutes, just to be safe. The last thing you want to do is overcook your roast.
With more sauce and less lemon, I would definitely give this recipe two thumbs up. The broccoli is a great accompaniment. Throw in some mashed potatoes and you've got yourself a delicious meal.
Lemon-and-Prosciutto-Stuffed Pork Loin Roast with Broccolini
1 4-lb. boneless pork loin roast, trimmed
12 thin prosciutto slices (about 6 oz.)
2/3-3/4 large lemon, thinly sliced
1/2 cup panko breadcrumbs
1/4 cup fresh chives, chopped
1 1/2 tsp coarse kosher salt, divided
1 tsp freshly ground black pepper, divided
1 1/2 lb. broccolini, trimmed
3 tbsp olive oil
1 cup low-salt chicken broth
1 cup Pinot Grigio or other dry white wine
2 tbsp butter
1 tbsp cornstarch mixed with 1 tbsp water
1 tbsp fresh lemon juice
Place pork, fat side down, on work surface with one short end facing you. Using a long, thin, sharp knife and starting 1/2 inch above the underside of the roast, cut 1/2 inch in along the right side. Continue cutting 1/2 inch above the underside, unrolling roast like a carpet. When you are done, you should be left with a long strip of meat 1/2 an inch thick.
|My butcher cut my roast in half. Normally, you should end up with one long piece of meat.|
Arrange prosciutto slices evenly over pork, overlapping if necessary. Arrange lemon slices over prosciutto. Cover with panko, then chives. Sprinkle with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper.
Turn pork so one short end faces you. Beginning at one short end, roll up pork. Arrange seam side down on work surface (fat side will be facing up). Using kitchen string, tie at 1- to 1 1/2-inch intervals. Transfer pork to roasting pan. Sprinkle with 1 teaspoon coarse salt and 1/2 teaspoon pepper. Cover and refrigerate until ready to cook.