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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
Pork Tenderloin Rosa di Parma
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.
Nutrition Information
133
Calories
44g
Carbohydrates
8g
Protein
201mg
Potassium
6g
Fiber
10g
Sugar
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