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.
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Roast in 450°F(220°C) preheated oven.
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Recipe Steps at a Glance
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.
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
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.
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Rosa di Parma Pork Tenderloin
- 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)
- 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.