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–+ servings

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.
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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
Metric - US Customary

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.
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

The provided nutritional information is an estimate per serving and is not guaranteed for accuracy.

Servings: 6
Calories: 1148kcal
Author: Noune DiCesare
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