Pork Tenderloin "Rosa di Parma"

Pork Tenderloin "Rosa di Parma"

7 Reviews
From: EatingWell Magazine, March/April 2007

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.

Ingredients 10 servings

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  • 2 teaspoons fresh sage, finely chopped
  • 1½ teaspoons minced garlic
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 2 pork tenderloins, (1-1¼ 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


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  1. Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
  2. Preheat oven to 450°F.
  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 ½ inch thick.
  4. Cover each butterflied tenderloin with 2 of the ham slices, then spread ½ 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 1½ teaspoons oil then rub with the reserved herb mixture. Heat the remaining 1½ 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°F, 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.
  • Equipment: Kitchen string

Nutrition information

  • Per serving: 175 calories; 7 g fat(3 g sat); 0 g fiber; 1 g carbohydrates; 26 g protein; 0 mcg folate; 72 mg cholesterol; 0 g sugars; 0 g added sugars; 6 IU vitamin A; 0 mg vitamin C; 167 mg calcium; 1 mg iron; 539 mg sodium; 368 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3½ lean meat

Reviews 7

January 31, 2018
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By: Kelly
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.
January 22, 2018
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By: rlocati1
This is one of my favorite recipes, great for company or any time. comes out perfectly every time.
January 20, 2016
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By: EatingWell User
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!
November 17, 2010
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By: EatingWell User
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!
January 21, 2010
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By: EatingWell User
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!
January 19, 2010
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By: conifer1978
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?!"
October 30, 2009
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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!
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