Main Course, Poultry

Lemon and Prosciutto-Stuffed Pork Roast

2 Comments 12 January 2011

I’d hoped to get this recipe up in time for New Year’s, but stuff happens and before one knows it, time’s laughing at you as you pretty much lose your grip on it. I think I’ll justify it by telling myself that we’ll be able to do a nifty recipe link-back post for the next New Year, showing you all plenty of ideas from this blog that you can use to get ideas for a celebratory meal. Won’t that be fun? Yes, it will!

Anyway, on to the roast. This was another first for us – cutting the roast into a carpet, basically, for the filling, and then rolling it up and tying it all together. I mean, I’ve done similar things before, just not this big, really, and probably with less success. Moral of the story – I might be improving on tying up food! But can you put that on a resume?

FYI, the original recipe also includes oven-roasted broccolini, but my grocer didn’t have it, so we left it out. Check out the link below if that sounds like a veggie recipe you’d like to try. I’ve had it before and found it to be pretty good stuff.

Lemon Prosciutto-Stuffed Pork Roast

I’ve used thin-sliced lemons in other recipes before, and while they sound like they might be overpowering, when used right they’re very complimentary and not as overpowering as I originally thought they might be. Still, you should probably at least like lemon a little – you’ll definitely taste them.

Lemon Prosciutto-Stuffed Pork Roast

Probably the trickiest part of the recipe is this one – cutting the roast so that it lays in a half-inch thick carpet for the stuffing ingredients. I think I could’ve done ours better. Oh well, it worked out in the end.

Lemon Prosciutto-Stuffed Pork Roast

Isn’t there something a little diabolical about using prosciutto with a pork roast? Here, pig, have some pig! Eh…anyway. Prosciutto is always tasty, and the salty taste adds a nice undertone.

Lemon-Prosciutto Stuffed Pork Roast

Continuing the layered theme, you’ll add the thin lemon slices, some panko bread crumbs and some chopped chives. Chives have a lovely onion smell and taste, but they’re so small that they get lost sometimes in the rest of a meal’s flavors, so we added pretty much double what the recipe called for.

Lemon-Prosciutto Stuffed Pork Roast

Then you just roll it all up. The magazine’s demo looked much better, of course, but you can probably bet on this part getting a touch messy as you try to keep all those layers from falling out.

Lemon-Prosciutto Stuffed Pork Roast

Then you tie it up several times, which will enable the roast to retain the rolled-up shape after it’s done. Prepare for some wonderful smells coming from your oven!

Lemon-Prosciutto Stuffed Pork Roast

What you get is this beautiful golden brown roast. Don’t cut into it right away. Let it rest for about ten to fifteen minutes to allow juices to settle. This will probably help the shape hold up better as well.

Lemon-Prosciutto Stuffed Pork Roast

While you’re waiting, you can admire the details, maybe nibble on some prosciutto that’s hanging out and taunting you.

Lemon-Prosciutto Stuffed Pork Roast

Finally, slice and enjoy!

This one also came with a sauce that could be made from the roast drippings, but we didn’t make it due to time constraints. Again, go to the original recipe, link below, if you want to try that part as well. Hope you like this one!

Lemon and Prosciutto-Stuffed Pork Roast

from Bon Appetit, December 2010

Prep Time: 20 minutes   Cook Time: 2 hours 30 minutes   Level: Intermediate   Serves: 8-10

Special equipment: kitchen string

  • 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)
  • 1/4 cup chopped fresh chives
  • 1 1/2 teaspoons coarse kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided

Place pork, fat side down, on work surface with 1 short end facing you. Using long thin sharp knife and starting 1/2 inch above underside of roast, cut 1/2 inch in along right side. Continue cutting 1/2 inch above underside, unrolling roast like carpet. Arrange prosciutto evenly over pork, overlapping if necessary. Arrange lemon slices over prosciutto. Sprinkle with panko, then chives. Sprinkle with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Turn pork so 1 short end faces you. Beginning at 1 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, fat side up, to roasting pan. Sprinkle with 1 teaspoon coarse salt and 1/2 teaspoon pepper. DO AHEAD: can be made 1 day ahead. Cover pork; chill.

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450&Deg;F. Place pork on lower rack; roast 15 minutes. Reduce oven temperature to 325°f; roast pork until instant-read thermometer registers 145°F when inserted into center of pork, 45 to 60 minutes longer, depending on thickness of roast. Transfer to cutting board and let it rest for 10 to 15 minutes.

Using kitchen scissors, cut string along top of roast; discard. Cut pork into 1/2-inch- thick slices and serve.

Notes:

Want to see Bon Appetit’s picture demo for making this roast? Click here.

Next time we make this, and we will cuz it’s tasty, I will probably add some herbs to the stuffing part – thyme or rosemary, maybe both. I’d also rub some on the outer part of the roast as well, in addition to the salt and pepper.

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- who has written 346 posts on Full Fork Ahead.

Wife, mom, indulgent reader and book blogger, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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Your Comments

2 Comments so far

  1. Leslie says:

    This looks delicious! I’m wondering about the prep time – do you think 20 minutes is accurate? I’ve never made stuffed pork roast but I’m fairly handy with a knife. LOL I think that would be the hardest part, getting it cut just right.

    This would be a great for a dinner party. It could be one of those signature dishes.

    *Looking at your ingredient cloud – chocolate is the biggest. That’s always a good sign. 🙂

  2. KMont says:

    Les, the 20 minutes is about what it took us, but I find prep times to likely be guesses at best. I can never make a Rachel Ray meal in 30 minutes, but I don’t do all the massive pre-work that she claims to do when coming home from the grocery store every time, either. It might take you longer to chop up/slice everything and cut open the roast, or maybe even less time.

    I think it’s time we made something else with chocolate. Haha!


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