Photo: Sam Loyd
Lemon-and Prosciutto-Stuffed Pork Loin Roast with Broccolini
16 ingredients
Makes 8 to 10 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1127
Calories
72g
Protein
44g
Fat
101g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- Special equipment: Kitchen string
- Ingredient info: is available in the asian foods section of most super markets.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes