I prefer my bacon crisp. I think it would make a lovely dinner party dish once I perfect my string/tying technique! 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. Let rest for 5 minutes. Copyright © 2020 - Country at Heart Recipes. Your email address will not be published. Transfer the pan to the oven. Thank you for sharing. Needless to say we did not have any leftovers and everyone had asked for the recipe! Cut pork tenderloins into 1-inch-thick pieces; arrange on rice mixture on platter. Cook and stir over low heat until bubbly. A delicious tenderloin stuffed with garlic, rosemary, prosciutto and Parmesan. The pork at Costco that I used was labeled “tenderloin” but it may have just been loin. I've passed on that knowledge to my three daughters and would love to share some of my recipes with you! Take a picture of yourself making or enjoying one of our recipes with someone you love. So glad you liked it! In a small bowl, combine olive oil, minced garlic, chopped rosemary, salt and black pepper. Divide 3/4 cup rice mixture between slits in pork tenderloins, spreading evenly in slits. Hope this helps! 1. Sprinkle evenly over top of pork tenderloins. Ad Partners: SheKnows Media - Lifestyle - See Full Partners List>, Republished with Permission, National Pork Council Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. **Pork tenderloin is usually packaged with two tenderloins inside. Cover each butterflied tenderloin with 2 prosciutto slices, then spread 1/2 cup Parmigiano-Reggiano over the prosciutto, leaving a 1-inch border. Treat yourself to an Italian dinner and serve this as a Secondi or meat course. Did exactly as recipe called for but added thinly sliced Prosciutto for that little extra something.. 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). What was the approximate weight of your tenderloin, Wonder how this would be adding a glaze type sauce over it once sliced for serving. Or am I correct in my assumption that you were indeed using a LOIN cut even though your recipe indicates it was a tenderloin? I would love to know what cut you used for this recipe if you have the time as it looks delicious! Republished with Permission, National Pork Council. My husband and son said put this on the list to do it again!!! Can’t wait! Used garlic/herb and vegetable cream cheese instead of regular cream cheese. Food can create such a connection with people. Lightly brush the roasts all over with 1 1/2 teaspoons oil, then rub with the reserved herb mixture. Open up the two cuts so you have a large rectangle. and big question: what did you fix to go with it? As a result, several features will be disabled. This recipe will serve 10-12 people. The tenderloin from Costco has gotten smaller. I nuked the spinach leaves for about a minute to wilt them so I could roll the pork more easily. Will make again. Custom folders. Close slits; secure with toothpicks. For the stuffing, I combined Italian turkey sausage, spinach, onions and … Using a cutting board and a fillet knife, double butterfly the tenderloins to flatten–make two long horizontal cuts, one on each side, which will divide the tenderloin into thirds, without cutting all the way through. Remove from heat. Heat oven to 425 degrees F. Cut lengthwise slit in each pork tenderloin, cutting to but not through the other side. Wow! I made this Stuffed Pork Tenderloin based on an Italian “Rosa di Parma”–which is so wonderfully tender and delicious you have to try it! Wasn’t a bit left over, will make a bigger one next time! (We also refer to it as “Love Me Tenderloin” so it was the perfect fit.) Try visiting this page in a Javascript-enabled browser: https://www.bigoven.com/recipe/italian-stuffed-pork-tenderloin/158966. https://www.tasteofhome.com/recipes/tender-stuffed-pork-tenderloin Add the roasts, bending to fit if necessary, and cook, turning often, until browned on all sides, 3 to 5 minutes total. My husband and I made it the other night and it came together quickly. Instead of using proscuitto I used bacon because I had it on hand but I don't think I would do that again. Pros: You can make this the night before! This will serve 10-12. I usually leave it uncovered but you can probably cover it if you want. Thanks Trish!! Heat a large skillet with olive oil. Starting with the long side, roll up each tenderloin so that the stuffing is in a spiral pattern. Link in another recipe. Hi, this web browser has Javascript disabled. 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. While nothing is risk free, some activities are safer than others when it comes to COVID-19. I made this Stuffed Pork Tenderloin based on an Italian “Rosa di Parma”–which is so wonderfully tender and delicious you have to try it! Treat yourself to an Italian dinner and serve this as a Secondi or meat course. What would you serve with this? To serve, remove the string and cut into 1″ slices. Stir in cooked long grain and wild rice mix, pecans and parsley. I’m wanting to make this, but you talk about using the pork tenderloin from Costco…do you mean the really skinny long ones that come in a 2 pack? I love finding out people’s favorite recipes. This is one of my favorite recipes great for company or any time. I have made this 3 different times and every time everyone has raved over how good it is! Your email address will not be published. Calories per serving: Lay one tenderloin on a cutting board. Set pork aside. We've substituted pork loin for the shoulder since it holds together and makes slicing easier. Pork is one of my favorite meats. Made this for a bunch of friends the other night and it was way easier than I had anticipated (the double butterfly had me a little apprehensive) and so delicious. I’m trying to figure out how to make it super thin to roll! Meanwhile, for sauce, combine Alfredo sauce and Chardonnay in medium saucepan. Rotate the tenderloin 180 degrees. It’s great because it looks and tastes like a gourmet dish, but it’s REALLY easy to make! Who knew pork could taste so good! Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. I just happened to buy the large pork tenderloin at Costco yesterday!! Add the roasts and cook, turning to coat the outsides until browned. Yum! **This makes quite a lot. Melt butter in large saucepan over medium heat. Added one table spoon of fresh chives and one Finley chopped leek(no green part) to cream cheese before spreading. 3. Repeat with the second tenderloin. Wrap in plastic wrap and freeze! Set aside 3/4 cup of the rice mixture. (Knorr or McCormick brand can be found by the gravy/dressing mixes). this link is to an external site that may or may not meet accessibility guidelines. Remove toothpicks from tenderloins. Heat a medium straight-sided skillet over medium-high heat.