It's not unusual to find a Parmigiano-Reggiano-stuffed roasted pork tenderloin like this served at special family celebrations in the Italian province of Parma, but it's often made with beef. This version doubles down on the pork by stuffing it with prosciutto along with the cheese. You can certainly use Italian prosciutto, but consider cured American hams like La Quercia's Tamworth Prosciutto.

Bruce Aidells
Source: EatingWell Magazine, December 2019


Recipe Summary

55 mins


Ingredient Checklist


Instructions Checklist
  • Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.

  • Preheat oven to 450°F.

  • 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 (see Tip). Lay one tenderloin 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 two 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. Repeat with the second tenderloin.

  • Cover each butterflied tenderloin with 2 prosciutto slices, then spread 1/2 cup Parmigiano-Reggiano over the prosciutto, 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 browned on all sides, 3 to 5 minutes total.

  • Transfer the pan to the oven. Roast, checking often, until an instant-read thermometer inserted into the thickest part registers 145°F, 15 to 20 minutes. Transfer the roasts 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.


Tip: How to Double Butterfly a Pork Tenderloin

1. Holding the knife blade parallel to the cutting board, cut lengthwise into the top third of the tenderloin, stopping short of the opposite side so the flap remains attached.

2. Rotate the meat 180 degrees.

3. Cut lengthwise into the bottom third of the meat, taking care not to slice all the way through. Open up the two cuts so you have a large rectangle. Using the heel of your hand, gently flatten the meat to the desired thickness.

Equipment: Kitchen string

Nutrition Facts

175 calories; protein 25.8g 52% DV; carbohydrates 0.6g; exchange other carbs; dietary fiber 0.1g; sugarsg; fat 7.3g 11% DV; saturated fat 2.7g 13% DV; cholesterol 72.2mg 24% DV; vitamin a iu 6.2IU; vitamin c 0.2mg; folate 0.1mcg; calcium 167.4mg 17% DV; iron 1mg 6% DV; magnesium 25.3mg 9% DV; potassium 367.7mg 10% DV; sodium 474.7mg 19% DV; thiamin 0.9mg 91% DV.

Reviews (7)

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8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This was hands-down one of the best recipes we've made. It took a little longer than 10-15 minutes for our tenderloin to reach 145 degrees but we used a thermopen to get it right. Read More
Rating: 5 stars
This is one of my favorite recipes great for company or any time. comes out perfectly every time. Read More
Rating: 4 stars
Full of Flavor and a hit! I have made this 3 different times and every time everyone has raved over how good it is! Needless to say we did not have any leftovers and everyone had asked for the recipe! I would highly recommend making this dish for a party or holiday dinner since you can prep it the night before! Pros: You can make this the night before! Use fresh herbs & not the freeze dried for great flavor! Cons: It takes a little while to make but well worth it! Read More
Rating: 5 stars
This recipe is sooo good! My husband and I made it the other night and it came together quickly. I was slightly intimidated to do a double butterfly having never done even a single butterfly before but it was so easy! We served it with roasted brussels sprouts with balsamic and seared pre-made polenta. This recipe is definitely impressive enough for company as well as easy enough for a weeknight meal for two! I will be making it again and again! Read More
Rating: 5 stars
Made this for a bunch of friends the other night and it was way easier than I had anticipated (the double butterfly had me a little apprehensive) and so delicious. It came together pretty quickly since it cooks in the oven for only 15-20 minutes. As one of my friends said "how can you not love stuffed meat?!" Read More
Rating: 5 stars
I made this for my family tonight and my husband and I both loved it. Our kids weren't wild about it but it is a little more of a grown up meal anyway. Instead of using proscuitto I used bacon because I had it on hand but I don't think I would do that again. I prefer my bacon crisp. The tenderloin was super moist flavourful and delicious. Much easier than it looks and super impressive to serve company definitely making this again soon! Read More
Rating: 5 stars
We made this last night for dinner and it was wonderful! Beautiful flavours and much easier than I thought it would be. I think it would make a lovely dinner party dish once I perfect my string/tying technique! Next time I make it I will try some of the herb/garlic rub inside the roll as well. Thanks for sharing this great recipe! Read More