“Saltimbocca” Pork Loin with Lemon Sauce

1. Preheat oven to 425F.

2. Rub pork loin with ground sage and ground pepper. Lay slices of prosciutto on a work surface, making sure to overlap the slices along the long edges of each slice. Place pork loin in the center of the row of prosciutto, fat side down.

3. Wrap pork loin with prosciutto and seal the edges. Lightly oil baking pan, place the wrapped pork loin (with the prosciutto seam-side down). Roast for about 30 minutes until the internal temperature reaches 155F.

4. Transfer to a plate and cover with aluminum foil. Let it rest for 15 minutes before slicing.

5. Meanwhile, prepare lemon sauce.

6. Drain the pork fat from pan. Pour in chicken broth and white wine. Bring to a boil on your stovetop, scraping up browned bits. In a small bowl, combine cornstarch with cold water to make a slurry. Stir into sauce with the lemon juice and simmer until sauce thickens.

7. Slice pork loin. Serve loin, topped with the sauce, along with rice, mashed potatoes or white bean purée.