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.
Provided by Bruce Aidells
Categories Healthy Pork Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
- Preheat oven to 450°F.
- Double butterfly the tenderloins, so they can be flattened, stuffed and rolled. To do that, you'll make two long horizontal cuts, one on each side, dividing the tenderloin in thirds without cutting all the way through (see Tip). Lay one tenderloin on a cutting board. Holding the knife blade flat, so it's parallel to the board, make 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. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, starting two-thirds of the way down from the top of the tenderloin and taking care not to cut all the way through. Open up the two cuts so you have a large rectangle of meat. Use the heel of your hand to gently flatten the meat to about 1/2 inch thick. Repeat with the second tenderloin.
- Cover each butterflied tenderloin with 2 prosciutto slices, then spread 1/2 cup Parmigiano-Reggiano over the prosciutto, leaving a 1-inch border. Starting with a long side, roll up each tenderloin so the stuffing is in a spiral pattern, then tie the roasts at 2-inch intervals with kitchen string.
- Lightly brush the roasts all over with 1 1/2 teaspoons oil, then rub with the reserved herb mixture. Heat the remaining 1 1/2 teaspoons oil in a large, heavy, ovenproof skillet over medium-high heat. Add the roasts, bending to fit if necessary, and cook, turning often, until browned on all sides, 3 to 5 minutes total.
- Transfer the pan to the oven. Roast, checking often, until an instant-read thermometer inserted into the thickest part registers 145°F, 15 to 20 minutes. Transfer the roasts to a cutting board, tent with foil and let rest for 5 minutes. To serve, remove the string and cut the pork into 1-inch-thick slices.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 0.6 g, Cholesterol 72.2 mg, Fat 7.3 g, Fiber 0.1 g, Protein 25.8 g, SaturatedFat 2.7 g, Sodium 474.7 mg
PORK TENDERLOIN STUFFED WITH CARAMELISED APPLES
Make and share this Pork Tenderloin Stuffed With Caramelised Apples recipe from Food.com.
Provided by Laka
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season the pork on both sides with sea salt and freshly ground black pepper and set aside.
- Cook the apple in butter, without stirring for a few minutes until it starts to caramelise. Toss and cook for a few minutes more until caramelised all over. Remove from the pan and set aside.
- Add the chopped bacon or pancetta to the same pan and fry for 3-4 minutes. Add the onion and garlic and gently fry with the pancetta until soft.
- Add caramelized apples, thyme and bread crumbs, mix and combine, fry for 1-2 minutes. Set aside to cool slightly.
- Make a 2.5 cm deep incision down the length of the tenderloin; do not cut all the way through. Open the meat like a book so the tenderloin lies flat. Pound with the flat side of a meat mallet until about 1 cm thick.
- Spread the apple mixture evenly along the middle and starting with a long side, tightly roll up the tenderloin. Secure with metal or wooden toothpicks.
- Heat the olive oil in a frying pan and brown the pork on all sides for 4-5 minutes. Then place the pork in the oven and cook for about 50 minutes on 160°C, basting with its juices from time to time. When the pork is cooked, remove the meat from the pan and rest in a warm place for 15-20 minutes, covered with foil.
- Meanwhile, for the balsamic reduction, heat the balsamic vinegar in a small pan and simmer to reduce to about half. It will have a syrupy consistency. Add smoked paprika, jam and meat broth, stir to combine. Cook some more to obtain the desired consistency.
- Serve the pork loin in slightly overlapping slices, with a little of the sauce poured over along and with the rest of the sauce served in a warm jug.
CHEF-BOY-I-BE-ILLINOIS' PORK TENDERLOIN ROSA DI PARMA
Pork tenderloin stuffed with prosciutto, parmigiano reggiano, and spinach that is roasted to perfection and easy enough to prepare for a weeknight dinner for two, or elegant enough to serve to company. The preparation might look intimidating, but it's not as bad as it seems. And once prepared, it roasts in the oven for 30 minutes while you move on to make polenta and stewed apples to serve alongside this delicious dish! One tenderloin made 4 servings for the two of us, but I could see where two hungry people would eat all 4. This recipe is very easy to double as well.
Provided by Chef-Boy-I-Be Illin
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
- Preheat oven to 425°F.
- Cut a lengthwise slit down center of tenderloin to within 1/2 inch of bottom. Open tenderloin so lays flat, then on each half make another lengthwise slit down the center to within 1/2 inches of bottom. Cover with wax paper and flatten to 1/4 inch thickness. You can use a meat mallet, or do as I do and save an empty wine bottle with a long neck (usually white wine) so you have a place to hold onto while whacking.
- Spread the flattened tenderloin with the spice mixture from the first step, using your palm to cover the entire surface. Then top the seasoned tenderloin with ham slices, the spinach and spread 1/2 cup Parmigiano-Reggiano over the spinach, leaving a 1-inch border. Starting with a long side, roll up tenderloin so the stuffing is in a spiral pattern; then tie the roasts at 2-inch intervals with kitchen string. I personally think it's easier to use toothpicks rather than string. Lightly season outside with salt and pepper (don't overdo it because the ham and parm are salty).
- Bake uncovered, at 425°F for 25-30 minutes or until a meat thermometer reads 160°F Transfer to serving platter, and allow to stand for 10 minutes before removing strings (or toothpicks) and slicing into four equal servings.
Nutrition Facts : Calories 229, Fat 9.7, SaturatedFat 4.2, Cholesterol 82, Sodium 295, Carbohydrate 5.3, Fiber 3.2, Sugar 0.8, Protein 30.9
STUFFED PORK TENDERLOIN - WITH SPINACH, PROSCIUTTO AND PROVOLONE
Stuffed pork tenderloin, so juicy and tender! This has a wonderful flavor, all blending together to make the perfect stuffed tenderloin. It will look like you have been working in the kitchen for hours, this has such a beautiful presentation. Serve with s'mashed garlic potatoes and a green salad.
Provided by Jb Tyler
Categories Pork
Time 1h35m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut the Tenderloin almost in half lengthwise and put between pieces of wax paper and pound out until it is larger and flatter. Season with Salt and Pepper then olive oil and minced garlic. Top with slices of prosciutto, overlap slightly if necesary. Top prosciutto with slices of provolone, and spinach then sun-dried tomatoes. Start at one long edge and roll up, tucking all the goodies inside, tie with cooking string. Brown in olive oil and put into oven - 350 degrees for about an hour and 15 minute.
HAM DI PARMA
This is a huge favorite Italian-style dish in my house, and a great dish to use up any leftover spaghetti, if the pasta is cold, just warm in the microwave first until hot with the butter, and then place it into the baking dish. All ingredients may be adjusted to taste.
Provided by Kittencalrecipezazz
Categories Ham
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Butter a baking dish large enough to hold all ingredients.
- In a bowl, toss the hot cooked spaghetti with about 4 tablespoons butter, 1/2 cup grated Parmesan cheese, salt and black pepper.
- Place the spaghetti into the bottom of a casserole dish; pat down with a spoon; cover dish with foil to keep warm.
- In a skillet melt the butter oven medium heat and saute the sliced mushrooms, onion and, dried oregano, garlic for about 5 minutes; using a slotted spoon remove to a bowl, leaving as much butter in the skillet as possible, you might have to add in a bit more butter.
- Over low heat, add/blend in the flour with the butter in the skillet; whisk for 2 minutes.
- Add in the whipping cream, whisking constantly bring to a simmer, then boil 1 minute.
- Add in about 1/4 cup grated Parmesan cheese, wine, ham strips, olives, pimiento, black pepper and salt (to taste) mix to combine, cover and simmer 15 minutes over low heat.
- Spoon the creamed ham mixture over the spaghetti in the dish.
- Sprinkle with about 1/2 cup grated Parmesan cheese, then sprinkle with grated Mozzeralla cheese.
- Set oven to broil heat, and place the casserole dish over the broiler for about 4-5 minutes, or until the cheese is lightly browned and bubbly.
Nutrition Facts : Calories 1007.3, Fat 74.7, SaturatedFat 42.1, Cholesterol 267.6, Sodium 857.8, Carbohydrate 39.7, Fiber 2.2, Sugar 2.6, Protein 43.4
CHEF-BOY-I-BE ILLINOIS' MOIST AND HEALTHY CORNBREAD
I love corn bread. Not the stuff out of a box, but the real thing. I went to make some last night and discovered I had no baking powder! So I looked in my Joy of Cooking for substitutions for baking powder, and the resulting corn bread was the best I've tasted. Try it, I think you'll agree!
Provided by Chef-Boy-I-Be Illin
Categories Quick Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Sift together the corn meal, flour and sugar.
- Mix the baking soda with the yogurt sour cream and egg.
- Combine the yogurt mixture into the corn meal mixture. The batter will be thick, but don't worry.
- Pour mixture into greased (PAM) 8 inch square pan.
- Bake for 20-25 minutes until a toothpick inserted in center comes out clean.
- NOTE: For a more savory corn bread, omit the sugar and try adding any combination of following -- crumbled bacon, shredded cheese, green chilies.
Nutrition Facts : Calories 344.8, Fat 4.3, SaturatedFat 1.6, Cholesterol 59.1, Sodium 824.9, Carbohydrate 65.6, Fiber 3.1, Sugar 17.6, Protein 11.3
CHICKEN WITH PROSCIUTTO DI PARMA (POLLO E PROSCIUTTO DI PARMA)
This recipe is from Giuliano Bugialli's Classic Techniques of Italian Cooking. I made it this past weekend with 20 drumsticks, 20 slices of Prosciutto di Parma and doubled all other ingredients. It was the most tasty dish at the party and everyone loved it! The chicken was incredibly flavorful and juicy and the prep is quite simple as well. I put everything together the day before and just roast it in the oven before the party.
Provided by Grace Lynn
Categories One Dish Meal
Time 2h15m
Yield 8 pieces, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter over low heat in a small saucepan. Finely chop the sage, rosemary and marjoram and put into a small bowl. Add the melted butter, salt and pepper to the chopped ingredients and mix well. Lay a large sheet of aluminum foil on the table and brush the shiny side with olive oil. Using a pastry brush, coat each piece of chicken with the herb-butter mixture. Wrap each piece in a slice of Prosciutto di Parma and place the chicken pieces on the foil close together and wrap completely with foil. Place the package in a terra cotta or ceramic casserole and cover. Place the casserole in a cold oven and turn the oven to 450 degrees. Bake for one hour and 45 minutes without removing the cover. Remove from oven and let stand for five minutes. Use scissors to cut from the center of the foil outward in four directions, making a cross. Cut each quarter in half and fold back each of the foil pieces from the center, forming petals over each side of the casserole. Serve immediately.
Nutrition Facts : Calories 854.1, Fat 67.9, SaturatedFat 22.9, Cholesterol 274.4, Sodium 890.6, Carbohydrate 0.2, Fiber 0.1, Protein 57.4
CHEF-BOY-I-BE ILLINOIS' SCALLOPED POTATOES AND HAM
An easy and delicious way to use that leftover Easter, Thanksgiving or Christmas Ham. Rather than the ordinary recipe that uses cream, or sour cream, mine uses beef broth for a rich, yet healthy, comfort dish. There is just something about the salty, smoky flavor of leftover ham combined with potatoes and cheese. Enjoy!
Provided by Chef-Boy-I-Be Illin
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- A food processor makes the grating and slicing easy! In a bowl, combine the processed vegetables with the flour, spices and cheese. Use your hands to really toss around so the flour coats everything.
- Add the cubed ham and toss one more time.
- Put half the mixture in bottom of 2 quart casserole, pour 1/2 of the broth over.
- Put rest of mixture in casserole and pour rest of broth over.
- Top with extra cheese if desired.
- Cover with foil and bake for 45 minutes.
- Remove foil and reduce heat to 350 degrees and bake for another 15 minutes.
- Test potatoes for desired tenderness with a knife.
Nutrition Facts : Calories 412, Fat 13.7, SaturatedFat 7.1, Cholesterol 59.9, Sodium 1640.7, Carbohydrate 46.4, Fiber 4.6, Sugar 4.2, Protein 26.2
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