Pork Tenderloin "Rosa di Parma"


It's not unusual to find a Parmigiano-Reggiano-stuffed roasted pork tenderloin like this served at special family celebrations in the Italian province of Parma, but it's often made with beef. This version doubles down on the pork by stuffing it with prosciutto along with the cheese. You can certainly use Italian prosciutto, but consider cured American hams like La Quercia's Tamworth Prosciutto.

Cook Time:
25 mins
Additional Time:
30 mins
Total Time:
55 mins
10 servings


  • 2 teaspoons finely chopped fresh sage

  • 1 ½ teaspoons minced garlic

  • 1 teaspoon finely chopped fresh rosemary

  • 1 teaspoon kosher salt

  • 1 teaspoon ground pepper

  • 2 pork tenderloins (1-1 1/4 pounds each), trimmed

  • 4 thin slices prosciutto

  • 1 cup freshly grated Parmigiano-Reggiano cheese

  • 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. 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 (see Tip). Lay one tenderloin 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 two 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. Repeat with the second tenderloin.

  4. Cover each butterflied tenderloin with 2 prosciutto slices, then spread 1/2 cup Parmigiano-Reggiano over the prosciutto, 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 browned on all sides, 3 to 5 minutes total.

  6. Transfer the pan to the oven. Roast, checking often, until an instant-read thermometer inserted into the thickest part registers 145°F, 15 to 20 minutes. Transfer the roasts 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.


Tip: How to Double Butterfly a Pork Tenderloin

1. Holding the knife blade parallel to the cutting board, cut lengthwise into the top third of the tenderloin, stopping short of the opposite side so the flap remains attached.

2. Rotate the meat 180 degrees.

3. Cut lengthwise into the bottom third of the meat, taking care not to slice all the way through. Open up the two cuts so you have a large rectangle. Using the heel of your hand, gently flatten the meat to the desired thickness.

Equipment: Kitchen string

Nutrition Facts (per serving)

175 Calories
7g Fat
1g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 10
Serving Size 3 ounces
Calories 175
% Daily Value *
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 26g 52%
Total Fat 7g 9%
Saturated Fat 3g 14%
Cholesterol 72mg 24%
Vitamin A 6IU 0%
Vitamin C 0mg 0%
Folate 0mcg 0%
Sodium 475mg 21%
Calcium 167mg 13%
Iron 1mg 6%
Magnesium 25mg 6%
Potassium 368mg 8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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