Simply Yummy Pork

I've actually had this recipe for a few months, and keep meaning to post it, but as you can tell, I've been neglecting my blog for a while. Somehow real life has been taking up too much of my time! Anyway, I love this meal because it is sooo easy, and sooo quick; the other night, I did all the prep and cooking in less than 45 minutes. Even better, wrapping the tenderloin in prosciutto keeps the pork nice and tender which is great for me since I tend to have a propensity for overcooking pork. Probably the best part is that the kids will eat it!

I found this recipe on Real Simple, and was reminded that I really like that magazine as source for weeknight meals. I always forget about it, and then when I re-discover it, I am so happy I did. The recipe calls for red Bartlett pears, but I've just always used the green ones. I am not sure that it really makes a difference which pears you use -- I've always been happy with the results. Either way, do make sure that you use firm pears so that they don't turn to mush during the roasting process. And, I've used both fresh thyme and dried thyme. If you have the fresh on hand, use it -- but if not, the dried thyme will work too.

Prosciutto-wrapped Pork with Sweet Potatoes and Pears
(courtesy of Real Simple Magazine online)
Serves 4

2 medium sweet potatoes (about 1 lb), peeled and cut lengthwise into wedges
2 firm red Bartlett pears, cut into wedges
2 tablespoons of olive oil
8 sprigs of fresh thyme
Kosher salt and black pepper
1 piece of pork tenderloin (about 1 1/4 lbs)
1/4 lb of thinly sliced prosciutto
1 tablespoon of honey

-- Heat oven to 425F. On a large rimmed baking sheet, toss the potatoes, pears, thyme, olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of 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 sides of the baking sheet, place the pork in the center, and drizzle the pork with honey.
-- Roast until the pork is cooked through, and the pears and potatoes are tender, about 20-25 minutes. Let pork rest about 5 minutes before slicing. Serve with sweet potatoes and pears.