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:
covered percent of daily need
