Parmigiano Prosciutto Stuffed Pork Tenderloin

2 reviews, 3 star(s). 50% would make again

Ready in 40 minutes

Tenderloin stuffed with Italian ham and cheese


2 tsp fresh sage; finely chopped
1 1/2 tsp garlic; minced
1 tsp rosemary; finely chopped
1 tsp pepper
2 pounds ; trimmed of fat
4 slices Italian Parma ham (Prosciutto di Parma)
1 cup Parmigiano-Reggiano cheese; freshly grated, divided
3 tsp extra virgin olive oil
1 Kitchen string

Original recipe makes 4



Combine sage, rosemary, garlic and pepper. Set aside. Double-butterfly the tenderloins and flatten to about 1/2 inch thickness. Cover each tenderloin with 2 slices hama nd 1/2 cup cheese. Roll up and tie with kitchen string.

Lightly brush each roast with olive oil and rub with herb mixture. Heat 1 1/2 tsp oil in skillet over medium-high heat. Add roasts, turning often, and brown 3-5 minutes. Transfer to oven dish and roast on 450 degrees for about 15-20 minutes, untill internal temperature reaches 145 degrees. Remove from oven, cut string and let rest for 10 minutes. Slice into 1-inch slices and enjoy.

Alert editor   
Calories Per Serving: 143 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Parmigiano Prosciutto Stuffed Pork Tenderloin

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

Somehow how I missed the most important ingredient...THE PORK TENDERLOIN. How big? How many? Where is the proofreader.
Alexsarasota 4y ago

[I posted this recipe.]
KarenSorensen 6y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free