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Italian Pork Tenderloin - Rosa di Parma

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 16 ingredients

  1. 4 slices Italian Parma ham -- (thin slices) divided
  2. 1 cup freshly grated Parmigiano Reggiano cheese
  3. 1 teaspoon freshly ground pepper
  4. 1 teaspoon finely chopped fresh rosemary
  5. 3 teaspoons extra-virgin olive oil -- divided
  6. 2 pork tenderloins -- trimmed
  7. 1 teaspoon kosher salt
  8. Beef
  9. [divided]
  10. Cuts
  11. [1 to 1 1/4 pounds each]
  12. 2 teaspoons finely chopped fresh sage
  13. [Prosciutto di Parma]
  14. Roasts
  15. Rub
  16. 1 1/2 teaspoons minced garlic
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 1. Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
  2. 2. Preheat oven to 450F.
  3. 3. You’re 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. 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. 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. 6. Transfer the pan to the oven and roast, checking often, until the internal temperature reaches 145F, 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.
  7. Makes 10 servings.
  8. This is a traditional roast from the Italian province of Parma, often served for special family celebrations. ("Rosa di Parma" means it's stuffed with Parmigiano-Reggiano and prosciutto.) Typically made with beef, it is equally delicious and more economical made with pork tenderloin and ideal for entertaining parties of 8 to 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.
  9. Contributed to the FareShare Gazette by Chupa; 27 June 2007. www.fareshare.net

Plating

Cookware for this recipe

  • Frying pan
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Grater
  • Pastry brush
  • Kitchen thermometer
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: EatingWell Diet. Source: EatingWell Diet. Formatted by Chupa Babi in MC: 042707. Saved from www.fareshare.net (http://www.fareshare.net/recipesV10-06I.html), file Recipes/www.fareshare.net/recipesV10-06I.html in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.