Pork Tenderloin "Rosa di Parma

Pork Tenderloin "Rosa di Parman is a main course that serves 10. Watching your figure? This gluten free and primal recipe has 177 calories, 25g of protein, and 8g of fat per serving. For 99 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of parmigiano reggiano cheese, ham, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. 1814 people have tried and liked this recipe. It is brought to you by Eating Well. From preparation to the plate, this recipe takes roughly 55 minutes. With a spoonacular score of 73%, this dish is solid. If you like this recipe, you might also like recipes such as Beef Tenderloin "Rosa Di Parma, Prosciutto di Parma Purses (Fagottini di Prosciutto di Parma), and Healthier Pork Carnitas with Pork Tenderloin.

Servings: 10

Preparation duration: 25 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 teaspoon fresh rosemary, finely chopped

2 teaspoons fresh sage, finely chopped

1 1/2 teaspoons minced garlic

4 thin slices Italian Parma ham, (Prosciutto di Parma), divided

1 teaspoon kosher salt

2 pork tenderloins, (1-1 1/4 pounds each), trimmed

3 teaspoons extra-virgin olive oil, divided

1 cup freshly grated Parmigiano-Reggiano cheese, divided

1 teaspoon freshly ground pepper

Equipment:

cutting board

knife

bowl

oven

kitchen twine

frying pan

aluminum foil

Cooking instruction summary:

Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.Preheat oven to 450F.Youre going to double butterfly the tenderloins, so they can be flattened, stuffed and rolled. To do that, youll 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 its 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. 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.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.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.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.

 

Step by step:


1. Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.Preheat oven to 450F.Youre going to double butterfly the tenderloins, so they can be flattened, stuffed and rolled. To do that, youll 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 its 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 18

2. 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.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.Lightly brush the roasts all over with 1 1/2 teaspoons oil then rub with the reserved herb mixture.

3. Heat the remaining 1 1/2 teaspoons oil in a large, heavy, ovenproof skillet over medium-high heat.

4. Add the roasts, bending to fit if necessary, and cook, turning often, until the outsides are browned, 3 to 5 minutes total.

5. Transfer the pan to the oven and roast, checking often, until the internal temperature reaches 145F, 15 to 20 minutes.

6. 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.


Nutrition Information:

Quickview
177k Calories
25g Protein
7g Total Fat
0.67g Carbs
15% Health Score
Limit These
Calories
177k
9%

Fat
7g
12%

  Saturated Fat
3g
20%

Carbohydrates
0.67g
0%

  Sugar
0.09g
0%

Cholesterol
72mg
24%

Sodium
573mg
25%

Get Enough Of These
Protein
25g
50%

Copper
1mg
66%

Vitamin B1
0.98mg
65%

Selenium
32µg
47%

Vitamin B6
0.76mg
38%

Vitamin B3
6mg
33%

Phosphorus
318mg
32%

Vitamin B2
0.37mg
22%

Zinc
2mg
15%

Calcium
128mg
13%

Potassium
409mg
12%

Vitamin B12
0.65µg
11%

Vitamin B5
0.87mg
9%

Magnesium
32mg
8%

Iron
1mg
6%

Manganese
0.09mg
5%

Vitamin E
0.44mg
3%

Vitamin D
0.31µg
2%

Vitamin A
79IU
2%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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