Pork With Prosciutto, Sweet Potatoes and Pearst

I found this recipe in the December issue of Real Simple magazine, and the chef made it for supper last night. He cut the recipe in half, to make 2 servings, and it was delicious. We didn’t have any fresh thyme, so he substituted dried thyme. Also, the original recipe started with roasting the vegetables for 15 minutes, but they got too crispy, so we’ll cut that to 5 minutes next time. The pork was slightly pink in the middle, and very tender.

We’ll definitely have this again, since it was so tasty, and not too much work for the chef.

Pork With Prosciutto, Sweet Potatoes and Pears

  • 2 medium sweet potatoes (about 1 lb), peeled and cut lengthwise into wedges
  • 2 firm red Bartlett pears, cut into wedges
  • 2 tbsp olive oil
  • 8 sprigs fresh thyme
  • Kosher salt and black pepper
  • 1-1/4 lb piece pork tenderloin
  • 1/4 lb thinly sliced prosciutto
  • 1 tbsp honey
  1. Heat oven to 425°F.
  2. On a large rimmed baking sheet, toss the sweet potatoes, pears, oil, thyme, 1/2 tsp salt and 1/4 tsp pepper.
  3. Roast for 5 minutes.
  4. Meanwhile, wrap the pork in the prosciutto, slightly overlapping the slices to cover the pork completely.
  5. Push the vegetables to the edges of the baking sheet, place the pork in the centre, and drizzle the pork with the honey.
  6. Roast until the pork is cooked through and the sweet potatoes and pears are tender, 20 to 25 minutes.
  7. Let the pork rest for at least 5 minutes before slicing.

Serve with the sweet potatoes and pears.


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