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


    Jefferson Adams

    While a succulent roasted pork loin often conjures memories of a warm and festive holiday meal, the citrus in this dish is refreshing and brings together any meal throughout the year. I love pairing zesty citrus with a savory cut of meat. The combination of the rind on the lemon slices and the salty prosciutto is truly vibrant.


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    Great for 4-6 guests, you can easily put your own spin on the dish by substituting vegetables. Cherry tomatoes, zucchini and eggplant would also be great; it’s the bold flavor exuded by a roasted vegetable that make it a great side to the pork.

    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
    ¼ cup chopped chives
    ¼ cup chopped tarragon
    1 cup Pinot Grigio
    ¼ cup olive oil
    1 ½ teaspoons dried oregano
    2 teaspoons salt, divided
    4 teaspoons pepper, divided
    1 ½ tablespoons butter
    1 tablespoon cornstarch
    1 tablespoon water
    2 tablespoons fresh lemon juice, divided
    Kitchen twine

    Directions:
    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.


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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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  • Related Articles

    Jefferson Adams
    Sure, lots of the meals I make are variations on meals that traditionally contain gluten. However, I also make many that just happen to be gluten-free. Here's one of my favorites.
    Grilled pork chops are an old stand-by. Cheap, easy to prepare, and delicious. I serve this version with steamed fresh broccoli and carrots, along with mashed white sweet potatoes. The result is a quick, delicious summertime meal that is easy on the budget and leaves plenty of calories for wine or a nice dessert.
    Ingredients:
    3-4 Pork chops
    12-16 broccoli or broccoli spears (3-4 per chop)
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    ¼ cup butter
    Splash of milk
    Splash of Balsamic vinegar
    Directions:
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    After 1 minute or so, rotate chop 90-degrees.
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    For thicker shops, use longer sear times.
    When chop is done, remove to a plate and let rest five minutes.
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    Note: By 'white sweet potato," I do NOT mean the red-fleshed, orange-skinned tuber that Americans call a "Yam." I mean the white-fleshed, paler-skinned version that often appears alongside the at the market, both of which, according to botanists are actually sweet potatoes, not yams. Sweet potatoes are low-glycemic, which makes them ideal for diabetics. They also taste really good mashed with butter, salt and pepper.
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    Jefferson Adams
    A splash of citrus is one of the easiest ways to enliven any side of vegetables, especially when you use a generous amount of fruit.
    The orange zest in this dish helps bring a tasty zing and a great aroma to the walnuts. I’ve had a lot of luck with this flavor combination on broccoli and green beans as well. Substituting regular green asparagus with the white version requires that you peel them before hand. However, the extra time pays off with a striking visual presentation.
    Ingredients:
    1 pound asparagus, bottoms trimmed
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    2 teaspoons salt, divided
    1 teaspoon pepper
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    Jefferson Adams
    Celiac.com 05/07/2013 - Pork chops are one of my reliable standbys, one of my go-to dishes when I need to make a delicious dinner in a pinch. Any way you care to make them, I'm usually happy to eat a pork chop.
    Recently, I decided I needed a bit more splash in my recipe mix, so I looked around that put a new spin on an old favorite. The result made me smile.
    It's spring, so apricots and peaches will soon be appearing at a stores near you. Yes, this recipe can be made with peaches, just use less peach than you would apricot, but otherwise, prepare the same way.
    This recipe serves four, so scale accordingly.
    Ingredients:
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    Keeping the juices in the pan, add apricots and allow them to sear briefly, then whisk in garlic, honey, mustard, and water.
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    Jefferson Adams
    This glazed version is one of my many favorite ways to enjoy salmon. The glaze offers just the right blend of honey, ginger, and soy, along with a tiny zing from the hot sauce, to produce grilled salmon that is sure to please. Glaze can be prepared ahead of time, as needed. Great for barbeques and cookouts!
    Ingredients:
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    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
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    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
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    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.