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!
My husband is not a big fan of pork. He loves cured pork (ie. bacon and ham), but when it comes to pork roast, pork chops, or even barbecued pork, he could take it or leave it. Sad, I know. However, after he tasted this pork tenderloin, he told me it was money well spent. That says a lot from him, and I took it as a thumbs up for this recipe.
When shopping for pork tenderloin, please be aware that this is different from pork loin. Pork loin is a much larger cut of meat, nearly twice the size of pork tenderloin. Also, pork tenderloin almost always comes packaged with two strips of meat bundled together.
Ingredients for Stuffed Pork Tenderloin
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Directions for Making this Recipe
Preheat oven to 450° F. Gather the ingredients for this recipe so you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a cutting board and chef’s knife, mince the garlic. If you’re using fresh rosemary, chop the leaves it into small pieces.
Grate the fresh parmesan with a fine-edged grater.
Mix the Garlic Rosemary Oil
In a small bowl, combine the extra-virgin olive oil, minced garlic, chopped (or dried) rosemary, kosher salt, and freshly ground black pepper. Set aside until ready to use.
If you are using dried rosemary instead of fresh, you’ll want to measure out 2 teaspoons of dried rosemary. I’ve used both in this recipe, and both are quite wonderful. Rosemary is the perfect herb to pair with pork.
Prepare the Tenderloin
Using a separate cutting board for meat 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 a meat tenderizer, flatten the meat until 1/2″ thick. Repeat with the second tenderloin.
One note about packaged tenderloin. The pork tenderloin that I’ve purchased from stores always include 2 tenderloin, so you’ll be preparing two of them.
Generously brush the insides with the prepared herb-oil mixture.
Cover each tenderloin with 4 slices of the Prosciutto, then spread 1 cup of the grated Parmesan along each center of the tenderloin, leaving a one-inch border.
If you cannot find Prosciutto at your grocery store, you may use thinly sliced ham in its place.
Starting with one long side, roll up each tenderloin so the stuffing is in a spiral pattern. Tie the roasts with cooking twine every 2 inches. Brush the outside of each tenderloin with the remaining herb-oil mixture.
Brown the Pork
Next you’ll heat a large skillet with olive oil over medium-high heat. Add the tied roasts and cook for a few minutes, turning to coat the outsides until browned. Browning the meat will help sear in the juices, making this entrée tender and juicy.
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°. Remove from heat and tent with foil. Let rest for 5-10 minutes, before slicing. The meat will continue to cook while it rests until it reaches the perfect serving temperature.
Don’t be alarmed if your meat is a bit pink in the middle. When cooked to 145°, the meat is perfectly cooked and will ensure that each bite is tender and juicy. However, if you require your meat less pink, go ahead and leave the tenderloins in the oven for another 5-10 minutes, until it reaches a temperature of 150-155°.
To serve, remove the string and cut into 1″ slices. Place pieces of meat on a pretty serving platter. Pictured above, I’m serving the pork tenderloin on a Blue Willow platter.
For a colorful table display, you might opt to serve this pork tenderloin alongside Skillet Gnocchi and Brussels Sprouts or Roasted Brussels Sprouts. Brussels Spouts go quite well with this stuffed pork tenderloin. I’ve also served it with Italian Zucchini Boats and Fettuccine with Truffle Sauce and Asparagus.
This recipe will serve 10-12 people. Store leftovers in a covered container in the refrigerator for up to 5 days.
Wine Suggestion
If desired, serve this dinner with a nice Chianti, such as Folonari Chianti Wine, a favorite Pinot Noir, such as MacMurray Ranch Russian River Pinot Noir, or a Bordeaux red blend such as Francis Ford Coppola Diamond Collection Claret.
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Stuffed Pork Tenderloin
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Ingredients
- 5 tablespoons extra virgin olive oil (divided)
- 2 tablespoons minced garlic
- 2 tablespoons fresh rosemary (or 2 teaspoons dried)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 package pork tenderloins (set of 2)
- 3 oz thin Prosciutto or ham (divided)
- 2 cups grated Parmesan (divided)
Instructions
- Preheat oven to 450℉. Gather the ingredients for this recipe so you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a cutting board and chef’s knife, mince the garlic. If you’re using fresh rosemary, chop the leaves into small pieces.
- Grate the fresh parmesan with a fine-edged grater.
Make the Garlic Rosemary Oil
- In a small bowl, combine the extra-virgin olive oil, minced garlic, chopped (or dried) rosemary, kosher salt, and freshly ground black pepper. Set aside until ready to use.
Prepare the Tenderloin
- Using a separate cutting board for meat 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 a meat tenderizer, flatten the meat until 1/2″ thick. Repeat with the second tenderloin.
- Generously brush insides with garlic rosemary oil mixture.
- Cover each tenderloin with 4 slices of the Prosciutto, then spread 1 cup of the grated Parmesan along the center of each tenderloin, leaving a one-inch border.
- Starting with one long side, roll up each tenderloin so that the Parmesan stuffing is in a spiral pattern. Tie the roasts with cooking twine every 2 inches. Brush the outside of each tenderloin with remaining garlic rosemary oil.
Brown the Pork
- Next you’ll heat a large skillet with olive oil over medium-high heat. Add the tied roasts and cook for a few minutes, turning to coat the outsides until browned. (Browning the meat will help sear in the juices, making this entrée tender and juicy.)
- 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°.
- Remove from oven and tent with foil. Let rest for 5-10 minutes, before slicing. The meat will continue to cook while it rests until it reaches the perfect serving temperature.
- To serve, remove the string and cut into 1" slices. This will serve 10-12.
Notes
Nutrition
