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Cook Time:25 minsAdditional Time:30 minsTotal Time:55 minsServings:10Yield:10 servingsJump to Nutrition Facts
Cook Time:25 minsAdditional Time:30 minsTotal Time:55 minsServings:10Yield:10 servings
Cook Time:25 mins
Cook Time:
25 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:55 mins
Total Time:
55 mins
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonsfinely chopped fresh sage1 ½teaspoonsminced garlic1teaspoonfinely chopped fresh rosemary1teaspoonkosher salt1teaspoonground pepper2pork tenderloins (1-1 1/4 pounds each), trimmed4thin slices prosciutto1cupfreshly grated Parmigiano-Reggiano cheese3teaspoonsextra-virgin olive oil, divided
Cook Mode(Keep screen awake)
Ingredients
2teaspoonsfinely chopped fresh sage
1 ½teaspoonsminced garlic
1teaspoonfinely chopped fresh rosemary
1teaspoonkosher salt
1teaspoonground pepper
2pork tenderloins (1-1 1/4 pounds each), trimmed
4thin slices prosciutto
1cupfreshly grated Parmigiano-Reggiano cheese
3teaspoonsextra-virgin olive oil, divided
DirectionsCombine 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.TipsTip: How to Double Butterfly a Pork Tenderloin1. Holding the knife blade parallel to the cutting board, cut lengthwise into the top third of the tenderloin, stopping short of the opposite side so the flap remains attached.2. Rotate the meat 180 degrees.3. Cut lengthwise into the bottom third of the meat, taking care not to slice all the way through. Open up the two cuts so you have a large rectangle. Using the heel of your hand, gently flatten the meat to the desired thickness.Equipment: Kitchen stringOriginally appeared: EatingWell Magazine, December 2019
Directions
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.TipsTip: How to Double Butterfly a Pork Tenderloin1. Holding the knife blade parallel to the cutting board, cut lengthwise into the top third of the tenderloin, stopping short of the opposite side so the flap remains attached.2. Rotate the meat 180 degrees.3. Cut lengthwise into the bottom third of the meat, taking care not to slice all the way through. Open up the two cuts so you have a large rectangle. Using the heel of your hand, gently flatten the meat to the desired thickness.Equipment: Kitchen string
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.
Tips
Tip: How to Double Butterfly a Pork Tenderloin
Holding the knife blade parallel to the cutting board, cut lengthwise into the top third of the tenderloin, stopping short of the opposite side so the flap remains attached.
Rotate the meat 180 degrees.
Cut lengthwise into the bottom third of the meat, taking care not to slice all the way through. Open up the two cuts so you have a large rectangle. Using the heel of your hand, gently flatten the meat to the desired thickness.
Equipment: Kitchen string
Originally appeared: EatingWell Magazine, December 2019
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Nutrition Facts(per serving)175Calories7gFat1gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
