↞ recipe box start page
Category: Pork
Prep Time: Cook Time: Total Time:
2 teaspoons fresh sage, finely chopped
1 1/2 teaspoons minced garlic
1 teaspoon fresh rosemary, finely chopped
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
2 pork tenderloins, (1-1 1/4 pounds each), trimmed
4 thin slices Italian Parma ham, (Prosciutto di Parma), divided
1 cup freshly grated Parmigiano-Reggiano cheese, divided
3 teaspoons extra-virgin olive oil, divided
Preparation:
1 Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
2 Preheat oven to 450 degreesF.
3 You are going to double butterfly the tenderloins, so they can be flattened, stuffed and rolled. To do that, you’ll make two long horizontal cuts, one on each side, dividing the tenderloin in thirds without cutting all the way through. Working with one tenderloin at a time, lay it on a cutting board. Holding the knife blade flat, so it’s parallel to the board, make a lengthwise cut into the side of the tenderloin one-third of the way down from the top, stopping short of the opposite edge so that the flaps remain attached. Rotate the tenderloin 180 degrees. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, starting two-thirds of the way down from the top of the tenderloin and taking care not to cut all the way through. Open up the 2 cuts so you have a large rectangle of meat. Use the heel of your hand to gently flatten the meat to about 1/2 inch thick.
4 Cover each butterflied tenderloin with 2 of the ham slices, then spread 1/2 cup Parmigiano-Reggiano over the ham, leaving a 1-inch border. Starting with a long side, roll up each tenderloin so the stuffing is in a spiral pattern; then tie the roasts at 2-inch intervals with kitchen string.
5 Lightly brush the roasts all over with 1 1/2 teaspoons oil then rub with the reserved herb mixture. Heat the remaining 1 1/2 teaspoons oil in a large, heavy, ovenproof skillet over medium-high heat. Add the roasts, bending to fit if necessary, and cook, turning often, until the outsides are browned, 3 to 5 minutes total.
6 Transfer the pan to the oven and roast, checking often, until the internal temperature reaches 145 degreesF, 15 to 20 minutes. Transfer to a cutting board, tent with foil and let rest for 5 minutes. To serve, remove the string and cut the pork into 1-inch-thick slices.
Serves 10.
Seek out true Italian Prosciutto di Parma and Parmigiano-Reggiano for this dish—even though they are more costly, the superior flavor is worth the expense.
view more member recipes
Pork Tenderloin Rosa di Parma
view my recipes
print
save
Category: Pork
Prep Time: Cook Time: Total Time:
2 teaspoons fresh sage, finely chopped
1 1/2 teaspoons minced garlic
1 teaspoon fresh rosemary, finely chopped
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
2 pork tenderloins, (1-1 1/4 pounds each), trimmed
4 thin slices Italian Parma ham, (Prosciutto di Parma), divided
1 cup freshly grated Parmigiano-Reggiano cheese, divided
3 teaspoons extra-virgin olive oil, divided
Preparation:
1 Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
2 Preheat oven to 450 degreesF.
3 You are going to double butterfly the tenderloins, so they can be flattened, stuffed and rolled. To do that, you’ll make two long horizontal cuts, one on each side, dividing the tenderloin in thirds without cutting all the way through. Working with one tenderloin at a time, lay it on a cutting board. Holding the knife blade flat, so it’s parallel to the board, make a lengthwise cut into the side of the tenderloin one-third of the way down from the top, stopping short of the opposite edge so that the flaps remain attached. Rotate the tenderloin 180 degrees. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, starting two-thirds of the way down from the top of the tenderloin and taking care not to cut all the way through. Open up the 2 cuts so you have a large rectangle of meat. Use the heel of your hand to gently flatten the meat to about 1/2 inch thick.
4 Cover each butterflied tenderloin with 2 of the ham slices, then spread 1/2 cup Parmigiano-Reggiano over the ham, leaving a 1-inch border. Starting with a long side, roll up each tenderloin so the stuffing is in a spiral pattern; then tie the roasts at 2-inch intervals with kitchen string.
5 Lightly brush the roasts all over with 1 1/2 teaspoons oil then rub with the reserved herb mixture. Heat the remaining 1 1/2 teaspoons oil in a large, heavy, ovenproof skillet over medium-high heat. Add the roasts, bending to fit if necessary, and cook, turning often, until the outsides are browned, 3 to 5 minutes total.
6 Transfer the pan to the oven and roast, checking often, until the internal temperature reaches 145 degreesF, 15 to 20 minutes. Transfer to a cutting board, tent with foil and let rest for 5 minutes. To serve, remove the string and cut the pork into 1-inch-thick slices.
Serves 10.
Seek out true Italian Prosciutto di Parma and Parmigiano-Reggiano for this dish—even though they are more costly, the superior flavor is worth the expense.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Stuffed Beef Tenderloin - Rosa Di Parma
by sgre52160
1 (2 1/2- lb) beef tenderloin 1/4 cup extra virgin olive oil 4 cloves garlic, minced Freshly ground black pepper 1 (3-oz) pkg sliced prosciutto 6 oz grated Parmigiana-Reggiano cheese 2 cup
by sgre52160
1 (2 1/2- lb) beef tenderloin 1/4 cup extra virgin olive oil 4 cloves garlic, minced Freshly ground black pepper 1 (3-oz) pkg sliced prosciutto 6 oz grated Parmigiana-Reggiano cheese 2 cup
Parma Rosa Fondue
by sgre52160
1 pkg Knorr Parma Rosa sauce mix 1 cup milk 1/2 cup light cream or half and half 2 tbsp vodka 1/4 cup grated Parmesan cheese 1/4 cup shredded mozzarella cheese Fondue Dippers* Blend Knorr
by sgre52160
1 pkg Knorr Parma Rosa sauce mix 1 cup milk 1/2 cup light cream or half and half 2 tbsp vodka 1/4 cup grated Parmesan cheese 1/4 cup shredded mozzarella cheese Fondue Dippers* Blend Knorr
Ham Di Parma
by sgre52160
8 oz spaghetti, cooked and drained 3/4 cup grated Parmesan cheese 6 oz mushrooms, sliced 2 tbsp. grated onion 1/3 cup butter 1/4 cup flour 2 cups cream 3/4 cup dry white wine 1 lb cooked ham,
by sgre52160
8 oz spaghetti, cooked and drained 3/4 cup grated Parmesan cheese 6 oz mushrooms, sliced 2 tbsp. grated onion 1/3 cup butter 1/4 cup flour 2 cups cream 3/4 cup dry white wine 1 lb cooked ham,
Parma Salad
by sgre52160
1/2 lb very thinly sliced prosciutto 4 cups arugula, washed, patted dry and stemmed 1/4 cup olive oil 1 tbsp aged balsamic vinegar Salt and pepper 8 oz large button mushrooms, stemmed, caps slice
by sgre52160
1/2 lb very thinly sliced prosciutto 4 cups arugula, washed, patted dry and stemmed 1/4 cup olive oil 1 tbsp aged balsamic vinegar Salt and pepper 8 oz large button mushrooms, stemmed, caps slice
Shrimp Wrapped In Prosciutto Di Parma
by sgre52160
1 1/2 lb shrimp, shelled and deveined 1 lb thinly sliced prosciutto Olive oil 1/2 cup unseasoned bread crumbs, mixed with 2 tbsp parsley Salt and pepper, to taste Lemon wedge 4 skewers Prehe
by sgre52160
1 1/2 lb shrimp, shelled and deveined 1 lb thinly sliced prosciutto Olive oil 1/2 cup unseasoned bread crumbs, mixed with 2 tbsp parsley Salt and pepper, to taste Lemon wedge 4 skewers Prehe
view more member recipes
related CDKitchen recipes
Peach Pork Tenderloin
Grilled Rum And Coke Cured Pork Tenderloin
Mushroom Pork Tenderloin
Apple Stuffed Pork Tenderloin
Baked Pork Tenderloin
Pork Tenderloin With Plum Sauce
Pork Tenderloin With Couscous And Zucchini
Rosa Mexicano's Pomegranate Margarita
German Style Stuffed Pork
Fried Pork Tenderloin Sandwich