Prosciutto-Wrapped Pork Tenderloin
Description
This was borrowed almost directly from Real Simple and is another easy, very yummy way to roast pork tenderloin with all of the trimmings – enjoy!
Ingredients
Prosciutto-Wrapped Pork Tenderloin
1 good-sized yam (about 1 lb.), peeled and cut into similar sized wedges
2 firm Bartlett pears (red are pretty but green are easier to find), cut into wedges
olive oil
6–8 sprigs of fresh thyme, leaves removed, stems discarded
salt and freshly ground pepper
1 pork tenderloin (1+ lb.)
8–12 pieces of thinly sliced prosciutto
1 T. honey
Instructions
Heat the oven to 400 and on a large cookie sheet toss together the potato and pear wedges with a bit of oil, the thyme and a good sprinkling of salt and a good grinding of pepper. Roast for 15 minutes.
While the vegetables are roasting, wrap the tenderloin in the prosciutto, using enough slices and overlapping them to cover it completely. At the 15 minute mark, take out the vegetables and push them to the edges of the pan so that the wrapped pork will fit into the center of the cookie sheet. Drizzle the pork with the honey.
Roast until the pork is cooked through and the potatoes are tender, I find that 20 minutes is about perfect because it will cook a bit more in the 5 minutes that the meat rests before you slice it. Slice the pork and serve it altogether with the potatoes and pears on a platter for a very quick, and lovely looking dinner.
- Category: Pork
