Pork Tenderloin âRosa di Parmaâ

From EatingWell: March/April 2007 — Subscribe Now!

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.

READER'S COMMENT:

"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...

Comments

Comment	Posted
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! catestar	3 weeks 2 days ago

Comment

Posted

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!

catestar

3 weeks 2 days ago