Rosa di Parm Pork Tenderloin Finished 12s 6

Rosa di Parma – Italian Stuffed Pork Tenderloin

This Italian style stuffed pork tenderloin is a celebration of two iconic products from Parma: Prosciutto di Parma and Parmigiano-Reggiano cheese. These exquisite ingredients are delicately nestled inside the pork tenderloin, the most tender cut of pork. Each slice of the tenderloin resembles a beautiful rose, revealing the intricate layers of meat, prosciutto, and cheese, all accented by the aromatic herb blend. It’s no wonder this dish is called “Parma di Rosa” – the Rose of Parma.

Rosa di Parm Pork Tenderloin slices.

What’s unique about this Recipe?

  • Quick and straightforward to prepare.
  • An impressive addition to any meal.
  • Perfect for entertaining or quick weeknight dinners.
  • Enjoy it both hot and cold.
  • Elevates a charcuterie board alongside other cured delights.
  • Enhance your sandwiches with its delicious flavor.

Grocery and Pantry List

Pork tenderloin, prosciutto, cheese, herbs.
  • Pork tenderloin
  • Prosciutto
  • Parmesan
  • Rosemary, Oregano
  • Salt Pepper
  • Juniper berries

Time Required:

Roast in 450°F(220°C) preheated oven.

  • 10 minutes: Preparing the pork
  • 5 hours: Cure the pork
  • 20-30 minutes: Roasting and resting time

Special Tools to Use:

  • Sharp knife
  • Butcher’s twine or long skewers
  • Instant-read thermometer 
  • Baking or Roasting pan

Recipe Steps at a Glance

  • Butterfly and prepare the pork
  • Forming the roulade
  • Roasting the pork

Step-by-step: How to Make Rosa di Parma

Step 1: Butterfly the pork tenderloin 

Using a sharp knife, carefully remove the connective tissue (also known as silver skin) from the tenderloin. Insert the knife underneath and glide it along the tissue to separate it.

Cut the tenderloin lengthwise, starting from the bottom 1/3, running parallel to the cutting board, but don’t cut all the way through; leave about 1/3 uncut.

Flatten the thinner edge of the tenderloin and make smaller incisions. Slice the thicker part into two, without cutting all the way through.

Butterflied pork tenderloin.

You will have one long piece in a rectangular shape.  

Flatten it by hand, and if you want it thinner, cover it with a plastic film and pound it with a meat mallet.

Step 2: Forming the roulade

Lightly season the pork with salt and pepper.

Lay the thin slices of prosciutto slightly overlapping them so you have the entire surface covered.

Sprinkle-grated Parmesan cheese and top with chopped herbs.

Starting from the wide edge, roll the pork, ensuring that the prosciutto and cheese are tucked in with each fold to maintain the tenderloin’s original cylindrical form.

Cut four pieces of cotton butcher twine and use them to secure the roll in four places. Trim the excess strings.

Season with the salt pepper and juniper berry rub. It’s best to let it cure and rest for at least 4 hours.

Step 3: Baking the Pork Parma Di Rosa

Pork tenderloin on with Brussel sprouts a roasting pan.

Preheat the oven to 450°F (220°C).

Place the pork tenderloin on a roasting pan and roast it uncovered for 15-20 minutes or until the internal temperature reaches 145°F.

Take it out of the oven, carefully cut and remove the twine, and allow the meat to rest for 5 minutes before slicing.

Best Way to Serve

  • Serve hot as a showstopper main dish
  • Serve with roasted vegetables such as potatoes, brussel sprout
  • Serve with sautéed bitter greens such as kale, collard green, spinach, chard
  • Serve cold as a cold cut meat
  • Arrange cold slices on a charcuterie board alongside other cured meat

Tips and Wisdom from Cafe Osharak

  • To butterfly the pork loin, use a sharp chef’s knife or filleting knife. Cut lengthwise 1/3 from the bottom, while holding the top with the other hand. After cutting the 2/3 of the way in, turn it 45°. Make another incision not cutting all the way through. Rotate again, and make another incision. You should have a flat sheet relatively with the same thickness.
  • If you don’t have kitchen twine, secure the roll with toothpicks to prevent it from unrolling during cooking.
  • Ensure the pork loin reaches a safe internal temperature of 145°F (63°C) using an instant-read thermometer inserted into the thickest part.
  • After cooking, let the pork rest for 5-10 minutes on a wooden board, lightly covered with foil, before slicing.

More Recipes to Try From Cafe Osharak

If you try out this recipe, I would love to hear from you. Let me know if you find it delicious and straightforward to prepare. I am here to answer any questions and provide any suggestions. Also, be sure to explore other recipes from Cafe Osharak, as I’m sure you’ll love them too!

Rosa di Parma Pork Tenderloin

This Italian style stuffed pork tenderloin is a celebration of two iconic products from Parma: Prosciutto di Parma and Parmigiano-Reggiano cheese. These exquisite ingredients are delicately nestled inside the pork tenderloin, the most tender cut of pork. Each slice of the tenderloin resembles a beautiful rose, revealing the intricate layers of meat, prosciutto, and cheese, all accented by the aromatic herb blend. It's no wonder this dish is called "Parma di Rosa" – the Rose of Parma.
Print Recipe
Save
Rosa di Parm Pork Tenderloin Finished 12s 6
Prep Time:10 minutes
Cook Time:20 minutes
curing/waiting:4 hours
Course
Main Course
Cuisine
Italian

Ingredients

  • 800 gram pork tenderloin butterflied
  • 3-4 slices prosciutto
  • 20 gram Parmesan cheese shredded
  • 2-3 springs rosemary/ oregano chopped
  • 1 teaspoon Salt
  • ½ teaspoon pepper
  • 3-4 each juniper berries crushed (optional)
  • Twine

Instructions

  • Pre-heat the oven to 450°F (220°C ) degrees
  • Butterfly the pork tenderloin.
  • Season with half of mixture of salt, pepper and crushed juniper berries.
  • Place the prosciutto on top of the meat.
  • Sprinkle the cheese evenly over the top of the prosciutto.
  • Add chopped rosemary and oregano.
  • Roll the meat up and tie with butchers twine in 3-4 places.
  • Rub in the the rest of the seasoning.

Notes

Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: The pork tenderloin should be in the refrigerator for up to 5 days. Reheat or serve cold.
  • To butterfly the pork loin, use a sharp chef’s knife or filleting knife. Cut lengthwise 1/3 from the bottom, while holding the top with the other hand. After cutting the 2/3 of the way in, turn it 45°. Make another incision not cutting all the way through. Rotate again, and make another incision. You should have a flat sheet relatively with the same thickness.
  • If you don’t have kitchen twine, secure the roll with toothpicks to prevent it from unrolling during cooking.
  • Ensure the pork loin reaches a safe internal temperature of 145°F (63°C) using an instant-read thermometer inserted into the thickest part.
  • After cooking, let the pork rest for 5-10 minutes on a wooden board, lightly covered with foil, before slicing.

Nutrition

Calories: 1148kcal | Carbohydrates: 2g | Protein: 176g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 549mg | Sodium: 3254mg | Potassium: 3215mg | Fiber: 0.04g | Sugar: 0.2g | Vitamin A: 190IU | Vitamin C: 2mg | Calcium: 288mg | Iron: 8mg
Calories: 1148kcal
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!

Similar Posts

5 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating