Prosciutto-Wrapped Pork with Sweet Potatoes and Pears

Good Tuesday! I love cooking- and eating- Pork Tenderloin, because it is one of those cuts of meat that is tasty and good for you at the same time. There are a variety of ways of cooking it, and this is one of my favorite new recipes. Sometimes I think I need more than 30 days in a month to fit all the amazing recipes I find in these magazines.

This one is from Real Simple, which can be a real life saver a lot of the times. It is an easy recipe, and it is a one-pot recipe, in the sense that all of the ingredients are cooked on a rimmed baking-sheet.

Ingredients

2 medium sweet potatoes, peeled and cut lengthwise into wedges

2 firm Bartlett pears, cut into wedges ( these need to be almost "green", in the sense that they need to be firm to withstand the heat)

2 tbsp olive oil

8 sprigs fresh thyme

Kosher salt and black pepper

1 piece pork tenderloin ( 1 1/4 pounds)

1/4 lb thinly sliced prosciutto

1 tbsp agave ( the original recipe calls for honey, but I used Agave instead)


Directions

Heat oven to 425 degrees. On a large rimmed baking sheet, toss the sweet potatoes, pears, oil, thyme, 1/2 tsp salt and 1/4 tsp pepper. Roast for 15 minutes.

Meanwhile, wrap the pork in the prosciutto, slightly overlapping the slices to cover the pork completely. I used toothpicks to secure the prosciutto in place, it worked great.

Push the vegetables to the edges of the baking sheet, place the pork in the center and drizzle the pork with the agave. 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 it. Serve with the sweet potatoes and pears.

This recipe serves 4 people. Each serving is 435 calories, 15 g of fat, 6 g of fiber.

I will post a few more recipes this week in preparation for Memorial Day weekend :)

Beijos,
Thais