Advertisement

Pork Tenderloin "Rosa di Parma"

March/April 2007

Your rating: None Average: 4.1 (53 votes)

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:
"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...
Pork Tenderloin "Rosa di Parma" Recipe

4 Reviews for Pork Tenderloin "Rosa di Parma"

11/17/2010
Anonymous

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!

Comments (1)

4 comments

Anonymous wrote 2 years 8 weeks ago

We made this today and had no

We made this today and had no trouble with the butterflying technique or tying. I followed all cooking directions to a "T", from browning the tenderloins and cooking in a 450 degree oven. The tenderloin was not cooked through when it was supposed to be. We sliced it and finished cooking it in the microwave. This was the only way to have the entire dinner ready at the same time. Please advise. What could I have done wrong? The flavors were amazing.

01/21/2010
Anonymous

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!

Comments
01/19/2010

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?!"

Comments
10/30/2009

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!

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner