Grilled Parma Schwein (Pork) Rounds

On Thursday nights, the weekly menu is usually out of sorts. I try to plan around the days...Monday's recipe needs to be quick and easy since Ryan is off all day. Tuesday and Wednesday can be more elaborate since he's not home until later and it gives me time to cook. So Thursday sometimes becomes "FFY" or "Fend For Yourself" night. I grew up in a family of 8 and Thursdays usually were "leftover night" - my favorite night of the week. It was always fun to make a hodgepodge plate of some leftover roast pieces (never a roasted carrot survived the original day), mashed potatoes (with some gelatinous gravy plopped on top), sweet-and-sour pork (takeout from China Platter), a bit of chicken enchiladas (G-ma Peyton's recipe), and homemade chop suey.

In our house, with only two of us, most leftovers are eaten the next day for lunch.

Last Thursday night, the freezer had some frozen pork tenderloins and frozen rolls, and the fridge had remnants of a Parma Proscuitto package (today being the last day to use them) and a few carrots. What to do...



Parma, to me, is the tastiest variation of Proscuitto...so after defrosting the tenderloin legs, I cut them into 1 1/2 inch rounds, wrapped them with a piece of Parma folded in half, stuck a toothpick through it, and generously salted/peppered the centers. I put it on the grill (always get it hot, sear one side for a minute, then flip them over before they stick, and then turn the grill down to medium-low), tossed the carrots in olive oil, salt, and pepper and popped it in the oven.

Voila...



And there were enough leftover rounds for a good lunch the next day. We actually repeated this recipe a few nights ago and reheating the rounds in the oven is even better than the microwave. YUM!

For fun, I gave it a somewhat German/Italian name since the Parma is definitely Italian, but pork always reminds me of Germany.

Tschüß!