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.

Makes 10 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 55 minutes

EASE OF PREPARATION: Moderate

2 teaspoons finely chopped fresh sage
1 1/2 teaspoons minced garlic
1 teaspoon finely chopped fresh rosemary
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
2 pork tenderloins (1-1 1/4 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

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°. 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. 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. 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. 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.

NUTRITION INFORMATION: Per serving: 181 calories; 8 g fat (3 g sat, 2 g mono); 64 mg cholesterol; 1 g carbohydrate; 25 g protein; 0 g fiber; 526 mg sodium; 282 mg potassium.

Nutrition bonus: Selenium (44% daily value), Calcium (15% dv).

0 Carbohydrate Servings

Exchanges: 3 1/2 lean meat

MAKE AHEAD TIP: Equipment: Kitchen string

Excellent and very easy. Double butterfly instructions were clear and easy to follow. Thank you for a memorable Easter dinner!

Anonymous, San Francisco, CA

This was relatively easy, after getting past the anxiety of butterflying each of the loins properly. It was incredibly delicious. I am not a big pork fan, and I am a cook who usually doesn't eat what I prepare, but I ate it right along with my family and enjoyed it immensely. One note, I substituded mozzerella for the parm, which gave the meat a cheesier inside.

, Hoboken, NJ

This was outstanding. It was relatively easy to prepare but looked like I had slaved for hours, which is the kind of meal I like! Everyone enjoyed it and asked for seconds.

Anonymous, Aurora, IL

While the visual impact of prosciutto slices would have been more dynamic...the store only had minced...but the flavor was awsome. The whole family loved it. A keeper!

Wolfer, OR