Best 4 Lemon And Prosciutto Stuffed Pork Loin Roast With Broccolini Recipes

Discover the ultimate culinary experience with our mouthwatering recipe for lemon and prosciutto-stuffed pork loin roast, perfectly complemented by tender broccolini. This tantalizing dish is an exquisite fusion of flavors, featuring a succulent pork loin stuffed with tangy lemon and savory prosciutto, roasted to perfection. The tender and juicy pork is infused with a burst of citrusy brightness from the lemon, while the salty and smoky prosciutto adds a delectable depth of flavor. The broccolini, with its vibrant green florets and slightly bitter taste, provides a delightful contrast to the richness of the pork, creating a balanced and harmonious meal. Get ready to indulge in a culinary masterpiece that will impress your taste buds and leave you craving more.

Here are our top 4 tried and tested recipes!

LEMON-AND PROSCIUTTO-STUFFED PORK LOIN ROAST WITH BROCCOLINI

Lemon-and Prosciutto-Stuffed Pork Loin Roast with Broccolini image

Provided by Jill Silverman Hough

Categories Pork Roast Christmas High Fiber Dinner Lemon Pork Tenderloin Broccoli Winter Prosciutto Christmas Eve Bon Appétit Sugar Conscious

Yield Makes 8 to 10 servings

Number Of Ingredients 17

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)
1/4 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
Ingredient info: Panko is available in the asian foods section of most super markets.
Special Equipment
Kitchen string

Steps:

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.
Cook broccolini in pot of boiling salted water until crisp-tender, about 2 minutes. Drain; cool. DO AHEAD: can be made 1 day ahead. Cover pork; chill. Wrap broccolini in paper towels, then plastic; 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. Increase oven temperature to 375°F.
Divide broccolini between 2 rimmed baking sheets. Drizzle olive oil over, sprinkle with salt and pepper, and toss to coat. Place in oven and roast until tender and lightly browned, about 10 minutes, reversing sheets halfway through roasting.
Meanwhile, place roasting pan over 2 burners on medium-high heat. Add broth and wine; bring to boil, scraping up any browned bits. Boil until reduced to 1 cup, about 8 minutes. Stir in butter. Add cornstarch mixture and stir until sauce thickens, 1 to 2 minutes. Strain sauce into small pitcher. Season with salt and pepper.
Using kitchen scissors, cut string along top of roast; discard. Cut pork into 1/2-inch- thick slices; arrange on platter. Drizzle lemon juice over broccolini; season with salt and pepper. Serve pork with broccolini, passing sauce alongside.

PROSCIUTTO-WRAPPED PORK LOIN

Prosciutto-Wrapped Pork Loin image

Provided by Geoffrey Zakarian

Categories main-dish

Time 2h20m

Yield 6 to 10 servings

Number Of Ingredients 18

Ingredients

1/2 cup fresh parsley
1/4 cup fresh sage leaves
1 tablespoon Dijon mustard
1/2 shallot, coarsely chopped
2 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 pork loin (3 to 5 pounds)
12 slices prosciutto
1/2 cup packed brown sugar
1/2 cup maple syrup
2 tablespoons spicy BBQ sauce
2 star anise pods
1 cinnamon stick
Zest of 1 orange
1/2 jalapeño pepper, seeded
4 tablespoons (1/2 stick) unsalted butter
3 cloves garlic
2 to 3 sprigs fresh rosemary

Steps:

Combine the parsley, sage, mustard and shallot in a mini food processor and pulse until coarsely chopped and combined. Add the olive oil and blend to form a paste. Season with salt and pepper.
Season the pork loin with salt and rub the paste all over it. Lay the prosciutto slices on a piece of parchment paper, shingled in 2 overlapping rows to form a 12-inch square. Place the pork loin in the middle of the prosciutto square. Using the parchment to help you roll, roll the prosciutto up over the loin, pressing firmly to adhere the prosciutto to the loin. Continue to roll until the entire pork loin is tightly covered in prosciutto (the prosciutto should overlap itself). Refrigerate at least 1 hour, preferably overnight.
In a small saucepan, bring the sugar, maple syrup, BBQ sauce, star anise, cinnamon stick, orange zest and jalapeño to a simmer. Let cool to room temperature, or overnight in the fridge.
When you're ready to roast the pork, preheat the oven to 425 degrees F.
Place the butter, garlic and rosemary in a large, ovenproof saute pan and heat over medium-low heat until the butter is melted, about 2 minutes. Lay the prosciutto-wrapped loin in the pan seam-side down. Roast until an instant-read thermometer inserted in the center of the loin reads 120 degrees F, 30 to 40 minutes.
Brush the glaze on the loin and continue to roast to 135 degrees F for medium, 10 to 15 minutes more. Allow the meat to rest before slicing, then spoon the pan juices over the pork slices.

LEMON-AND-PROSCIUTTO-STUFFED PORK LOIN ROAST RECIPE

Lemon-and-Prosciutto-Stuffed Pork Loin Roast Recipe image

Provided by mirelsonp

Number Of Ingredients 17

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)
1/4 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
Ingredient info: Panko is available in the asian foods section of most super markets.
Special Equipment
Kitchen string

Steps:

1. 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. 2. Cook broccolini in pot of boiling salted water until crisp-tender, about 2 minutes. Drain; cool. DO AHEAD: can be made 1 day ahead. Cover pork; chill. Wrap broccolini in paper towels, then plastic; chill. 3. 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. Increase oven temperature to 375°F. 4. Divide broccolini between 2 rimmed baking sheets. Drizzle olive oil over, sprinkle with salt and pepper, and toss to coat. Place in oven and roast until tender and lightly browned, about 10 minutes, reversing sheets halfway through roasting. 5. Meanwhile, place roasting pan over 2 burners on medium-high heat. Add broth and wine; bring to boil, scraping up any browned bits. Boil until reduced to 1 cup, about 8 minutes. Stir in butter. Add cornstarch mixture and stir until sauce thickens, 1 to 2 minutes. Strain sauce into small pitcher. Season with salt and pepper. 6. Using kitchen scissors, cut string along top of roast; discard. Cut pork into 1/2-inch- thick slices; arrange on platter. Drizzle lemon juice over broccolini; season with salt and pepper. Serve pork with broccolini, passing sauce alongside.

ROASTED BROCCOLINI AND LEMON WITH PARMESAN

Roasted Broccolini and Lemon With Parmesan image

Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it's worth mentioning how wonderful this recipe is. Maybe it's the caramelized, jammy slices of lemon or maybe it's the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)

Provided by Alison Roman

Categories vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 lemon, halved crosswise, seeds removed
4 garlic cloves, smashed
2 bunches broccolini, ends trimmed (or 1 pound broccoli, thinly sliced lengthwise, stem and all)
3 to 4 tablespoons olive oil
Kosher salt and freshly ground pepper
½ cup finely grated Parmesan

Steps:

Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
Remove from the oven, squeeze the remaining half of the lemon over the top and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 810 milligrams, Sugar 6 grams

Tips:

To ensure the pork loin is cooked evenly, use a meat thermometer to check the internal temperature. It should reach 145°F (63°C) for medium-rare, 150°F (66°C) for medium, and 160°F (71°C) for well done.
If you don't have a meat thermometer, you can check the doneness of the pork loin by making a small cut into the center. The juices should run clear, not pink.
Let the pork loin rest for 10-15 minutes before slicing and serving. This will help the juices redistribute and make the meat more tender.
To save time, you can cook the pork loin and broccolini in the same pan. Just add the broccolini to the pan during the last 5-10 minutes of cooking.
Serve the pork loin with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Lemon and prosciutto-stuffed pork loin roast with broccolini is a delicious and easy-to-make meal that is perfect for a special occasion or a weeknight dinner. The pork loin is juicy and flavorful and the lemon and prosciutto stuffing adds a bright and savory flavor. The broccolini is a healthy and delicious side dish that complements the pork loin perfectly. This recipe is sure to be a hit with your family and friends.