Prescuitto wrapped pork loin
2 medium sweet potatoes (about 1 pound), peeled and cut lengthwise into wedges
2 firm red Bartlett pears, cut into wedges
2 tablespoons olive oil
8 sprigs fresh thyme
kosher salt and black pepper
1 piece pork tenderloin (1 1/4 pounds)
1/4 pound thinly sliced prosciutto
1 tablespoon honey
Heat oven to 425º F. On a large rimmed baking sheet, toss the sweet potatoes, pears, oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for 15 minutes.
Push the vegetables to the edges of the baking sheet, place the pork in the center, and drizzle the pork with the honey.
By Sara Quessenberry, December 2009