Prescuitto wrapped pork loin
By
Shaunna Gunderson
@funkygrl
1
Saw this recipe in "Real Simple" online. It's quite delicious! Roasted pears and sweet potato with olive oil and thyme. I've never even liked sweet potato and have always passed it up at the Thanksgiving table but it's delicious with the pear! The pork loin wrapped in the prescuitto meat has wonderful flavor but next time I will cover the pan with foil towards the end to keep from blackening. It was a hit with my husband and grandmother. Will definitely make it again! a little high in sodium due to the pork but as long as you don't make it every night it's very good for you as well.
Rating:
★★★★★ 1 vote5
Serves:
6
Prep:
20 Min
Cook:
25 Min
Ingredients
-
·see below
How to Make Prescuitto wrapped pork loin
- Ingredients
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 - Directions
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. - Meanwhile, wrap the pork in the prosciutto, slightly overlapping the slices to cover the pork completely.
Push the vegetables to the edges of the baking sheet, place the pork in the center, and drizzle the pork with the honey. - Roast until the pork is cooked through and the sweet potatoes and pears are tender, 20 to 25 minutes. Check your "done" temperature inside the pork to ensure that it's cooked thoroughly. You may want to remove from the oven approximately 5 degrees prior to done reading. Let the pork rest for at least 5 minutes before slicing. Serve with the sweet potatoes and pears.
By Sara Quessenberry, December 2009
