Prosciutto-Wrapped Pork With Sweet Potatoes and Pears

posted in: Gluten-free, Pork | 0

prosciutto-wrapped-pork-tenderloin-with-sweet-potatoes-and-pears

This is a recipe that we have made many times. The flavors are delicious together and it just screams fall. This is also a good recipe if you need to take a meal to a friend. It’s fast and easy to prepare and everything is ready at the same time. Plus, what can really go wrong when you wrap pork with pork!? We are lucky to have a neighbor with two pears trees in their yard and they are happy to share, so these pears were fresh off the tree. Funny thing about this recipe, my kids aren’t fond of it. They like the pork, but not the pears and sweet potatoes. They have never liked sweet potatoes. They seem to prefer vegetables that are bitter over sweet. They’d rather have broccoli or Brussels sprouts. Cooked fruit is another one they turn their noses up to. It baffles me every time, but that’s how they roll.

Prosciutto-Wrapped Pork With Sweet Potatoes and Pears
Author: 
Recipe type: Pork
Serves: 4
 
Ingredients
  • 2 medium sweet potatoes (about 1 pound), peeled and cut lengthwise into wedges
  • 2 firm pears, cut into wedges
  • 1 tsp olive oil
  • 8 sprigs fresh thyme
  • kosher salt and black pepper
  • 1 pork tenderloin (approximately 1 pounds)
  • 3 oz thinly sliced prosciutto
  • 1 tablespoon honey
Instructions
  1. 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.
  2. Meanwhile, wrap the pork in the prosciutto, slightly overlapping the slices to cover the pork completely.
  3. 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. Let the pork rest for at least 5 minutes before slicing. Serve with the sweet potatoes and pears.
Nutrition Information
Serving size: ¼ Calories: 347 Fat: 8 g Saturated fat: 2 g Unsaturated fat: 1 g Trans fat: 0 Carbohydrates: 39 g Sugar: 16 g Sodium: 977 mg Fiber: 6 g Protein: 31 g Cholesterol: 86 mg
8 Weight Watchers Smart Points per serving

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.

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Meanwhile, wrap the pork in the prosciutto, slightly overlapping the slices to cover the pork completely.

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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.

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Let the pork rest for at least 5 minutes before slicing. Serve with the sweet potatoes and pears. Resting the pork before slicing is very important. If you cut it too soon, all the juices will run out and the meat will be dry. I made the mistake when making this of leaving the pork on the hot pan to rest. It didn’t work out and I lost a lot of the juices when I cut it. You should move the pork to a plate and tent it with foil for the best results.

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