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  "path": "/recipes/rosa-di-parma-prosciutto-stuffed-pork-tenderloin/",
  "publishedAt": "2026-05-20T19:34:36.000Z",
  "site": "https://www.saveur.com",
  "tags": [
    "Braise & Stew",
    "Cheese",
    "Dairy",
    "Dinner or Main Course",
    "Emilia-Romagnan",
    "European",
    "Italian",
    "Pork",
    "Protein",
    "Recipes",
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    "Recipes by Ingredient",
    "Recipes by Technique",
    "Techniques",
    "Cream",
    "Issue 206",
    "Parmigiano-Reggiano",
    "Prosciutto di Parma",
    "Rosa di Parma (Prosciutto-Stuffed Pork Tenderloin)",
    "Saveur"
  ],
  "textContent": "__\n\nPhoto: Heami Lee • Food Styling: Thu Buser\n\nCured ham, Parmigiano-Reggiano, and a creamy red wine sauce give this roast its rich regional character.\n\nThe post Rosa di Parma (Prosciutto-Stuffed Pork Tenderloin) appeared first on Saveur.",
  "title": "Rosa di Parma (Prosciutto-Stuffed Pork Tenderloin)"
}