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Pork Tenderloin "Rosa di Parma"

March/April 2007

Your rating: None Average: 3.9 (82 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"

6 Reviews for Pork Tenderloin "Rosa di Parma"

01/20/2016
Anonymous
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!

You can make this the night before! Use fresh herbs & not the freeze dried for great flavor!
Comments
01/20/2016
Anonymous
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!

You can make this the night before! Use fresh herbs & not the freeze dried for great flavor!
Comments
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 3 years 48 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?!"

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