Saturday, May 07, 2005

Pork Tenderloin Rosa di Parma

Pork Tenderloin Rosa di Parma (Adapted from Eating Well)

1 garlic clove, minced
1 teaspoon finely chopped fresh sage
1/2 teaspoon finely chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
16 ounce trimmed pork tenderloin
2 thin slices Prosciutto di Parma
2 ounces fresh grated Parmigiano-Reggiano cheese
2 teaspoons extra-virgin olive oil, divided

Preheat oven to 450

In a small bowl, toss together garlic, sage, rosemary, salt and pepper.

To stuff the tenderloin, you need to double butterfly it - it sounds complicated, but is not too bad. Start off by making a lengthwise cut into the side of the tenderloin one-third of the way down from the top, stopping short of the opposite edge so that the flaps remain attached. Rotate the tenderloin 180 degrees, so the cut you just cut is on the opposite side. Now, make a lengthwise cut into the side starting two-thirds of the way down from the top, stopping short of the edge again. Use your hands to open up the 2 cuts so you have a large rectangle of meat. Press the meat down using your palm to flatten the it to about 1/2" thick.

Top the tenderloin with 2 piece of prosciutto. Scatter the Parmigiano-Reggiano on top of the prosciutto, leaving about a 1" border. Roll the tenderloin up, starting with the long side, so the stuffing is in a spiral pattern. Using kitchen string, tie the tenderloin at 2" intervals to ensure it holds together while browning.

Drizzle the tenderloin with 1 teaspoon olive oil and then sprinkle with the herb mixture - rub the herbs into the meat so it adheres well.

In a large oven-safe skillet, heat the remaining 1 teaspoon oil over medium-high heat. Place the tenderloin in the skillet and cook, turning often, until the outsides have browned - about 4-6 minutes total. Place the skillet in the oven and let bake until the internal temperature reaches roughly 140-145 degrees - about 15-20 minutes. Remove and place tenderloin on a cutting board - cover with foil and let rest for 5-10 minutes before slicing. Remove kitchen strings and cut into 1" thick slices.

Makes about 3-4 servings.

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