Stuffed Pork Tenderloin
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I made this Stuffed Pork Tenderloin based on an Italian “Rosa di Parma”–which is so wonderfully tender and delicious you have to try it! Treat yourself to an Italian dinner and serve this as a Secondi or meat course.
A delicious tenderloin stuffed with garlic, rosemary, prosciutto and Parmesan. Oh my! Who knew pork could taste so good!
Ingredients Needed for Stuffed Pork Tenderloin
- extra-virgin olive oil
- minced garlic
- fresh rosemary
- kosher salt
- freshly ground black pepper
- pork tenderloin
- Prosciutto, or thinly sliced ham
- Parmesan
Directions for Making this Recipe
In a small bowl, combine olive oil, minced garlic, chopped rosemary, salt and black pepper. Set aside. Preheat oven to 450 degrees.
One note about packaged tenderloin. The pork tenderloin that I’ve purchased from stores always include 2 tenderloin.
Using a cutting board and a fillet knife, double butterfly the tenderloins to flatten–make two long horizontal cuts, one on each side, which will divide the tenderloin into thirds, without cutting all the way through. Open up so that you have a large rectangle of meat. Using the heel of your hand, gently flatten the meat to 1/2″ thick. Repeat with the second tenderloin.
Lightly brush insides with herb-oil mixture.
Cover each tenderloin with 4 slices of the Prosciutto, then spread 1/2 cup of the Parmesan over the ham, leaving a one-inch border.
Starting with the long side, roll up each tenderloin so that the stuffing is in a spiral pattern. Tie the roasts with cooking twine every 2 inches. Lightly brush roasts with remaining herb-oil mixture.
Heat a large skillet with olive oil. Add the roasts and cook, turning to coat the outsides until browned. Transfer the roasts to a baking sheet lined with foil and place in the preheated oven. Cook for 15-20 minutes until internal temperature reaches 145 degrees. Remove from heat and tent with foil. Let rest for 5 minutes.
To serve, remove the string and cut into 1″ slices. This recipe will serve 10-12 people. In this picture, I’ve served the pork loin with Roasted Brussels Sprouts and Gnocchi. (Recipe to come soon.) I’ve also served it with Italian Zucchini Boats and Fettuccine with Truffle Sauce and Asparagus.
Wine suggestion: Folonari Chianti Wine.
See more Italian Recipes Here. See more Main Dishes Here.
Stuffed Pork Tenderloin
Equipment
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons minced garlic
- 2 teaspoons fresh rosemary finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 each pork tenderloins trimmed
- 8 slices thin Prosciutto or ham divided
- 1 cup grated Parmesan divided
- extra-virgin olive oil
Instructions
- In a small bowl, combine olive oil, minced garlic, rosemary, salt and black pepper. Set aside. Preheat oven to 450 degrees.
- Using a fillet knife, double butterfly the tenderloins to flatten--make two long horizontal cuts, one on each side, which will divide the tenderloin into thirds, without cutting all the way through. Open up so that you have a large rectangle of meat. Using the heel of your hand, gently flatten the meat to 1/2" thick. Repeat with the second tenderloin.
- Lightly brush insides with herb-oil mixture.
- Cover each tenderloin with 4 slices of the Prosciutto, then spread 1/2 cup of the Parmesan over the ham, leaving a one-inch border.
- Starting with the long side, roll up each tenderloin so that the stuffing is in a spiral pattern. Tie the roasts with cooking twine every 2 inches. Lightly brush roasts with remaining herb-oil mixture.
- Heat a large skillet with oil. Add the roasts and cook, turning to coat the outsides until browned.
- Transfer the tenderloins to a baking sheet lined with foil and place in the preheated oven. Cook for 15-20 minutes until internal temperature reaches 145 degrees. Remove from heat and tent with foil. Let rest for 5 minutes.
- To serve, remove the string and cut into 1" slices. This will serve 10-12.
Notes
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