Here is a recipe I made using an Italian “Rosa di Parma”, which is so wonderfully tender and delicious that you have to try it! Treat yourself to an Italian dinner and serve it as a second course or meat dish.
- 3 tablespoons Extra virgin olive oil, and more for searing filet mignons
- 2 tablespoons Chopped garlic
- 2 teaspoons Fresh rosemary, finely chopped
- 1 teaspoon Kosher salt
- 1 teaspoon Ground black pepper
- 2 whole Pork tenderloin, trimmed
- 8 slices Thinly Sliced Prosciutto Or Ham
- 1 cup Grated parmesan
In a small bowl, combine the oil, garlic, rosemary, salt and pepper. Put aside. Preheat the oven to 450ºF.
Double flatten butterfly fillets by making two long horizontal cuts, one on each side, which will divide the fillet into thirds, without cutting all the way through. Open to have a large rectangle of meat. Using the heel of your hand, gently flatten the meat to 1/2 inch thickness. Repeat with the second tenderloin.
Lightly brush the inside with the herb and oil mixture. Top each tenderloin with 4 slices of prosciutto, then spread 1/2 cup Parmesan over the prosciutto or ham, leaving a 1-inch border. Starting at the long side, roll up each fillet so that the stuffing forms a spiral. Tie the roasts with kitchen twine every 2 inches. Lightly brush roasts with remaining herb-oil mixture.
Heat a large ovenproof skillet with oil. Add the roasts and cook, turning to coat the outside, until browned. Transfer the pan to the oven and cook for 15 to 20 minutes until the internal temperature reaches 145ºF. Remove from heat and cover with aluminum foil. Let stand 5 minutes.
To serve, remove twine and cut into 1-inch slices. Serve with your favorite Chianti wine.