Here's a recipe I made based on an Italian "Rosa di Parma"-- a delicious tenderloin stuffed with garlic, rosemary, prosciutto and Parmesan. Oh my! Who knew pork could taste so good!
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.
Make the Stuffing
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 using dried rosemary, measure out 2 teaspoons.)
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 herb-oil mixture.
Cover each tenderloin with 4 slices of the Prosciutto, then spread 1/2 cup of the grated Parmesan along the center of the tenderloin, leaving a one-inch border.
Starting with one long side, roll up each tenderloin so that the stuffing is in a spiral pattern. Tie the roasts with cooking twine every 2 inches. Brush the outside of each tenderloin with 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 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
*Pork tenderloin is usually packaged with two tenderloins inside. **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°.