Celiac.com Sponsor (A1):


Celiac.com Sponsor (A1):


  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams

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

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    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.

    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.



    Celiac.com Sponsor (A12):




    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.

    0

    User Feedback

    Recommended Comments



    Guest
    This is now closed for further comments

  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17):




  • Related Articles

    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 t...

    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...

    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:
    4 salmon fillets, about 1 pound ½ cup soy sauce ...

  • Forum Discussions

    I'm a firm believer that celiac disease only aggravates mental conditions that are already there. The withdrawals can possibly cause mood issues like someone coming down off of drugs, alcohol or tobacco but it's not the gluten per se. Generally...
    Well, in reading the other posts it seems as though my reaction is different from most.  My point was that I was having withdrawal symptoms from no longer consuming gluten.  Gluten acts on the pleasure center of the brain, like opiates,  ...
    Check out Isabella Wentz, the thyroid pharmacist, who was in her 20’s when she was diagnosed with Hashimoto’s thyroiditis. She may be able to provide a roadmap for addressing your daughter’s issues. She wrote Hashimoto’s Protocol as well as...