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Rosa di Parma
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| Rosa Di Parma | |
| 2 tsp. | sage, (I use McCormick sage, rubbed) |
| 1 1/2 tsp. | garlic, minced or powder, (I use garlic powder) |
| 1 tsp. | rosemary, chopped, (I use dried rosemary) |
| 1 tsp. | salt |
| 1 tsp. | pepper |
| 2 | pork tenderloin, trimmed, (approx. 1 1/4 pound each) |
| 4 to 6 thin slices of ham | |
| 1 cup | grated parmigiano cheese |
| 3 tsp. | olive oil,, (approx.), divided |
Preheat oven to 450 degrees.??Combine sage, garlic, rosemary, salt, and pepper in a small bowl. Set aside.??Butterfly the tenderloin: Make a lengthwise cut in pork, going only about half-way thru the tenderloin. Open and pound flat to about 1/2" thickness.??Put 2 or three slices of ham on each butterflied tenderloin. Spread Parmigiano cheese on top of ham, leaving approx. a 1 inch border. ??Starting with the long side, roll the tenderloin and tie at 2 inch intervals with kitchen string.??Brush the tied tenderloin with a little olive oil and rub with reserved herb mixture.??Spread approx. 1 tsp. of olive oil in an ovenproof baking pan. Add the roast, bending if necessary to fit in pan. ??Cook approx. 30 to 40 minutes. Keep an eye on this as it may take a little longer. (It usually takes a bit longer depending on how well done you like it.)??Transfer to cutting board, remove the string, and slice.
Enjoy!!!???
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