Roasted Pork Loin Stuffed with Prosciutto and Lemon with Grilled Asparagus and Peppers (Gluten-Free)

By keenan

Ingredients

• 1 3-pound boneless pork loin
• 5 ounces thin prosciutto slices, about 10
• 1 medium lemon, sliced very thinly
• 1 pound asparagus, trimmed
• 1 red bell pepper, julienned
• 1 orange bell pepper, julienned
• 1/4 cup chopped chives
• 1/4 cup chopped tarragon
• 1 cup Pinot Grigio
• 1/4 cup olive oil
• 1 1/2 teaspoons dried oregano
• 2 teaspoons salt, divided
• 4 teaspoons pepper, divided
• 1 1/2 tablespoons butter
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 tablespoons fresh lemon juice, divided
• Kitchen twine

Details

Servings 4

Preparation

Step 1

Preheat oven to 450° F

Align pork with fat side down with one cut side facing you. With a knife, cut ½ inch along the side of the pork about 1 inch along the underside.

Continue cutting in ½ -nch intervals until loin unrolls like a carpet. Arrange prosciutto and lemon slices. Sprinkle
with chives and tarragon.

Turn pork so that a short side is facing you. Roll tightly, keeping prosciutto and lemon within the lion and tie seam-side down with twine at 1-inch intervals. Sprinkle with half your salt and pepper.

Place loin in a roasting pan and roast at 450° F for 15 minutes. Reduce temperature to 325° F and continue to roast about 1 hour, or until a thermometer reads 150° F when inserted into the center of the loin.

In the meantime, arrange asparagus and peppers in a baking dish. Toss with olive oil, oregano and the remaining salt and pepper.

Remove cooked pork from over and place on cutting board to rest. Replace with asparagus and peppers and roast 12-15 minutes. Top roasted vegetables with 1 tablespoon lemon juice.

Place roasting pan over burners and heat wine, chicken broth, and butter to a boil, scraping up any bits from the pork. Reduce to half and add cornstarch mixed with water until sauce thickens.

Strain and served alongside ½-inch slices of pork drizzled in remaining lemon juice.