By Amber Marie Arevalos
- 1 bunch broccoli rabe, trimmed
- 3 tablespoons olive oil, divided
- 1 teaspoon sea salt, divided
- 1/8 teaspoon crushed red pepper
- 3 garlic cloves, minced
- 1 (2-lb.) pork loin, trimmed
- 4 ounces very thinly sliced prosciutto
- 2 cups unsalted vegetable stock
- 1/4 cup dry white wine
- 1½ teaspoon nutritional yeast
- 2 tablespoons butter
- Boil broccoli in boiling water for 3 minutes; plunge into an ice bath for 1 minute. Drain well. Wrap broccoli in paper towels; squeeze dry. Chop broccoli into 1 1/2-inch pieces. Place in bowl and toss with 1 tablespoon oil, 1/4 teaspoon salt, pepper, and garlic.
- Preheat oven to 325°F.
- Cut into pork loin lengthwise from, 3/4 inch from bottom, keeping knife parallel with cutting board; do not cut through the other side. Continue slicing lengthwise from right to left, unrolling loin as you slice, to form a 3/4-inch-thick rectangle. Season with remaining salt.
- Arrange prosciutto in layers to cover inside of loin. Spread broccoli mixture on top, leaving a 1-inch border. Roll pork up left to right. Tie with twine in knots at 2-inch intervals.
- Combine stock, and wine in a roasting pan. Place pan over medium heat and stirring until nutritional yeast dissolves. Set a roasting rack in pan.
- Heat a large skillet over medium-high. Add remaining 2 tablespoons oil. Place loin in pan; cook 12 minutes or until browned. Place loin on rack; cover loosely with foil. Roast at 325°F for 50 minutes or until meat registers 150°F. Remove pork from pan; let pork stand 20 minutes. Swirl butter into pan juices until butter melts. Cut pork into 3/4-inch slices; serve