The is from a Bon Appetit recipe with a few changes
1 2.5-3 lb boneless pork loin roast
4 oz thin prosciutto slices (about 8 slices)
1/2 cup panko crumbs
1 tsp kosher salt divided
1 tsp ground pepper divided
1 1/2 Lb Broccolini
1 cup chicken broth
1 cup white wine
2 Tbsp butter
1 Tbsp cornstarch mixed with 1Tbsp water
3 small lemons,2 very thinly sliced
preheat oven to 450
place pork loin on a cutting board,thin side facing you. Using a long thin knife like a boning knife starting about 1/2″ from the underside of the roast cut 1/2″ in. continue cutting until you reach 1/2″ from the other long side unrolling the roast like a carpet as you cut ( you are butterflying the roast.)
Arrange prosciutto over pork overlapping if needed.
arrange lemon slices over roast.
sprinkle with the panko .1/2tsp salt and 1/2tsp pepper
turn roast so 1 short end faces you. roll up roast,arrange to the seam side is down.
tie in 1″ intervals with kitchen string.
Sprinkle roast with remain 1/2 tsp salt and 1/2 tsp pepper.
place roast in oven and roast 15 minutes
reduce heat to 325 and roast 1 hour more or until a thermometer inserted in the center reads 160
transfer to cutting board.
While the roast is in the oven blanch the broccolini in salted boiling water 2 minutes. drain and cool.
after removing the roast raise oven temperature to 375.
spread the broccolini onto a baking sheet. drizzle with olive oil and ground pepper.
toss to coat.
roast about 10 minutes until lightly browned.
sprinkle juice from 1 remaining lemon over broccolini.
while the broccolini is in the oven place the roasting pan from the pork over 2 stove burners. Add the broth and wine,bring to a boil over medium high heat,stirring up any browned bits. boil until reduced by 1/2. stir in the butter and the cornstarch mixture and stir until thickened 1-2 minutes. strain sauce into a bowl.
slice the pork into 1/2″ slices,serve with the broccolini and pass the sauce.