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pork tenderloin stuffed with ham

A roast is also known as rose of Parma, the presence of two local products prosciutto and Parmesan.

It is a great second of festive meals, for his presentation and for the filling that makes the meat soft and very tasty. The sauce that is formed during cooking, with the addition of cream, is a real treat. In short it is a dish of success.

INGREDIENTS FOR 6 PEOPLE

600 grams of pork fillet

200 grams of ham

100 grams of shaved Parmesan

A glass of red wine

Vegetable broth

A bouquet garni (rosemary, thyme, basil, marjoram, parsley)

Half onion 2 cloves garlic

Butter Olive oil

2 tablespoons cream

PROCEDURE

Cut the tenderloin side, opening a book. Place it between 2 sheets of plastic wrap and flatten with the help of a meat mallet. Lay the slices of ham and parmesan cheese. Roll the fillet in the longitudinal direction, with the help of the film. Tie well with kitchen string. Do not add salt either internal or external (the filling will give the right flavor).

Heat 3 tablespoons olive oil in a large saucepan, melt butter in the about 20 gr, and add the garlic, sliced \u200b\u200bonion, the bouquet garni and the tenderloin and brown over high heat . Pour a glass of wine, lower the heat and sprinkle with a little vegetable stock from time to time. Cook with the lid for 30 minutes. Allow to cool, strain through a sieve the sauce and add 2 tablespoons of cream to make it sweeter. Slice the tenderloin and serve with the gravy, accompanied with a side of potatoes in the oven.