Recipes
Pork Tenderloin Rosa di Parma
- Lamb
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.
Ingredients
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2 teaspoons finely chopped fresh sage
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1 ½ teaspoons minced garlic
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1 teaspoon finely chopped fresh rosemary
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1 teaspoon kosher salt
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1 teaspoon ground pepper
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2 pork tenderloins (1-1 1/4 pounds each), trimmed
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4 thin slices prosciutto
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1 cup freshly grated Parmigiano-Reggiano cheese
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3 teaspoons extra-virgin olive oil, divided
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