Authentic Recipe for Rosa di Parma
The Italian province of Parma is famed for Parma ham, and also for this flavorful roasted pork recipe known as ‘Rosi di Parma’ locally. This name means it has a prosciutto and parmesan cheese filling. It is often made with beef but goes just as well with pork, which we are using here. Our recipe makes enough to serve 8 people or maybe even 10 if you have several side dishes. We recommend using the best quality Parmigiano-Reggiano and Prosciutto di Parma you can find, to ensure a wonderful and authentic flavor in the finished dish.
Not only this is a very tasty dish but it is also healthy. One serving gives you just 180 calories and 1g carbohydrate, along with 44% of your daily requirement of selenium and 15% of your daily requirement of calcium. Add some flavorful vegetables on the side and you can expect a really tasty meal. Because this is served in slices, it looks impressive, and would be a nice dish to prepare for a dinner party. Offer a selection of antipasti as your appetizer, and then bring out this elegant dish.
You will need a pair of pork tenderloins to make this, each between 1 and 1¼ pounds in weight. Trim off any visible fat then butterfly them. This is easy to do. You will need a sharp chef’s knife. Just cut through to the edge without cutting all the way through, then rotate the pork 180 degrees and repeat. When you open out the 2 flaps you have made, you will end up with a large rectangle of meat. You can then add Parma ham and parmesan cheese and roll it up. The meat is then coated in rosemary, garlic and sage, for an exquisite flavor, before being browned on the stove and then finished off in the oven.
- 2 trimmed pork tenderloins (about 1¼ lbs each)
- 1 teaspoon finely chopped fresh rosemary
- 1½ minced garlic cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons finely chopped fresh sage
- 4 thin slices Italian Parma ham
- 3 teaspoons olive oil
- 1 cup freshly grated parmesan cheese
- Preheat the oven to 450 degrees F.
- Combine the rosemary, garlic, salt, pepper, and sage in a bowl.
- Make 2 long horizontal cuts in each tenderloin, one on each side, so you can unfold it into thirds without cutting all the way through.
- The best way to do this is to cut lengthwise into one side, about ⅓ of the way down.
- Stop just short of the edge instead of cutting through.
- Rotate the piece of meat 180 degrees.
- Cut lengthwise into the opposite side halfway between the cut and the bottom (so another ⅓ of the way down).
- Again, stop instead of cutting all the way through.
- When you unfold the meat, you will have one big rectangle which you can flatten with your hand to about ½ inch thickness.
- Repeat with the second tenderloin so you have 2 large rectangles of pork.
- Arrange 2 ham slices on each butterflied piece of pork, then add all the parmesan and spread it over the meat.
- Leave a 1 inch border.
- Roll each piece of pork up beginning on the long side.
- The stuffing will be in a spiral pattern.
- Use kitchen string to tie the roast at 2 inch intervals.
- Brush half the oil over the meat, then rub the herb mixture over it.
- Heat the remaining oil in an ovenproof skillet and cook the meat in there for 5 minutes or until browned on the outside.
- Transfer the skillet into the oven and cook for 15 minutes or until the temperature has reached 145 degrees F.
- Put it on a cutting board and cover the pork with foil.
- Let it sit for 5 minutes then snip off and discard the pieces of string, and serve the pork in 1 inch slices.
This dish is so simple to make. Once you have gathered your pork tenderloins and other ingredients, you can go ahead and start adding those authentic Italian flavors. Pork tenderloin is stuffed with Parma ham and parmesan cheese, and we are also flavoring the meat with rosemary, sage and garlic. The picture shows how the finished pork will look. Consider serving this with rice or mashed potatoes, and perhaps some green beans or broccoli. This recipe makes enough to serve 8 to 10 people, but you can serve leftovers cold the following day with a salad.
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