1-2 lb. boneless pork tenderloin (dark meat)
1/2 cup Rogliano’s Rosso Italian Dressing
1/4 cup Rogliano’s Authentic Italian Dressing


  1. Place thawed pork tenderloin in a ziploc bag or airtight container.
  2. Pour both types of Rogliano’s dressing in the bag, toss around to make sure the pork tenderloin is coated in the dressing.
  3. Allow pork tenderloin to marinate in the bag (in the refrigerator) for at least 2 hours. Overnight is recommended!
  4. Let rest at room temperature for 10-20 minutes before cooking.
  5. Cook on the grill at medium heat for about 45-60 minutes or until the tenderloin reaches an internal temp. of 160 degrees. It is better to cook this meat at a lower temperature for longer so that it does not become dry.
  6. Enjoy!

Italian Hot Sandwich
Add a little Italian to your melted cheese sandwich.
Cuisine: Italian
Recipe type: Main
  • 2 slices of white bread (Asiago cheese breed works great)
  • 3 slices of salami - sliced to sandwich thickness
  • 2 slices of Muenster cheese
  • ¼ c. Rogliano's Authentic Italian Dressing
  1. Use a pastry brush and brush both sides of the bread with Rogliano's Authentic Italian Dressing, placing more on the outer side of the bread than the inside.
  2. Place Salami so that it covers the bottom piece of bread.
  3. Place Muenster cheese on top of the Salami.
  4. Place second slice of bread, brushed in Rogliano's Authentic Italian Dressing, on top of the Muenster cheese.
  5. Heat pan to medium heat, place sandwich in the pan and cover.
  6. Cook until golden brown on one side and then flip to the other side.
  7. Cover and heat additional side until golden brown and slightly crisp on both sides.
  8. Remove from heat and slice in have.
  9. Covering the sandwich while cooking allows the cheese to melt smoothly and not dry out.


Tomato, Broccoli, and Cucumber Salad
This zesty summer salad is the perfect side to any meal! It is simple, light, flavorful and delicious. The key to this recipe is sweet, juicy tomatoes!
Cuisine: Italian
Recipe type: Appetiser
Prep time: 
Total time: 
  • 1 large cucumber, peeled
  • 3 fresh beefsteak tomatoes
  • 1 head of broccoli
  • ¾ cup Rogliano's Authentic Italian Dressing (more or less depending on your preference)
  • Salt & Pepper to taste
  1. Prepare the vegetables by washing thoroughly and cutting them into larger bite size pieces. Combine them into a large bowl.
  2. If you like extra crunchy broccoli, use the broccoli raw.
  3. If you like it to be softer, blanch* the broccoli in water for 3 minutes, rinse with cold water and then add to the bowl.
  4. After the vegetables are ready, drizzle the Rogliano's Authentic Italian Dressing on top (mix a little bit of the Rosso Italian Dressing in too if you like a kick!).
  5. Stir the dressing in gently, and season with salt and pepper if you like!
This salad can be served immediately, but should be stored in the refrigerator. Enjoy!
*How to blanch broccoli:
Bring a pot of water to a boil.
Place 1- 1½ inch broccoli florets in the boiling water for 3 minutes.
Pull the broccoli florets out of the boiling water and place into a bowl of ice water to stop the cooking process.
Broccoli should be bright green and firm (but soft) when done.


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