3-4 lb. Boneless pork loin roast
1-½ tsp. Freshly ground black pepper
12 each thin prosciutto slices
1 cup chicken broth, homemade or canned
1 each large lemon, very thinly sliced
1 cup dry white wine, such as a Chardonnay or Sauvignon Blanc
½ cup panko (Japanese breadcrumbs)
¼ cup chopped fresh chives
2 Tbs (1/4 stick) butter
1-½ tsp coarse Kosher salt
1 Tbs cornstarch mixed with 1 tablespoon water
Place pork, fat side down, on work surface with 1 short end facing you. Using long thin sharp knife and starting ½ inch above underside of roast, cut ½ inch in along right side. Continue cutting ½ 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 ½ teaspoon coarse salt and ½ 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 a roasting pan. Sprinkle with 1 teaspoon coarse salt and ½ teaspoon pepper.
Preheat oven to 450 degrees F. Roast 15 minutes. Reduce oven temperature to 325 degrees F. Roast pork until instant-read thermometer registers 145 degrees F when inserted into center of pork, 45 to 60 minutes longer, depending on thickness of roast. When done, transfer roast to cutting board and tent with foil and let the roast rest.
Place roasting pan over 2 burners on med-high heat, add broth and wine, bring to a boil, scraping up any brown bits. Boil until sauce is reduced to 1 cup (about 8 minutes), add butter and cornstarch mixture and stir until it thickens 1-2 minutes. Strain sauce and season with salt and pepper. Serve sauce on the side along with ½ inch slices of your roast.
Preparation time: 1 hour;
Total time: 2 hours and 30 minutes