1
large sweet potato (about 12 oz), peeled and cut into 1-inch cubes
1
cup coarsely chopped red onions
1
teaspoon dried minced garlic
3/4
teaspoon dried thyme leaves
3/4
teaspoon dried sage leaves
1/2
teaspoon fennel seed
1/4
teaspoon crushed red pepper flakes
1 1/4
lb pork tenderloin
3
slices prosciutto (about 1 1/2 oz)
Instructions
Step
1
Heat oven to 425°F. Spray 18x13x1-inch rimmed sheet pan with cooking spray.
Step
2
In large bowl, mix 1 tablespoon of the oil, the Brussels sprouts, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on sheet pan. In same bowl, mix 2 teaspoons of the oil, the sweet potato, red onions, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place on sheet pan with sprouts. Roast 10 minutes.
Step
3
Meanwhile, in small bowl, mix remaining 1 teaspoon oil, the garlic, thyme, sage, fennel seed and pepper flakes. Rub spice mixture all over tenderloin. Wrap prosciutto slices over top of tenderloin, tucking seams under tenderloin.
Step
4
Place tenderloin on sheet pan with vegetables. Roast 23 to 25 minutes or until pork is no longer pink (145°F) and vegetables are tender. Tent with foil; let stand 10 minutes before slicing.
Porchetta is a classic Italian dish made by slow roasting pork, basting with olive oil and/or wine as it cooks and sometimes stuffing with onions, garlic and herbs. In its most traditional form, porchetta is made with suckling pig, though pork belly, shoulder and loin are also used. Seasonings typically include those featured in this recipe: fennel, garlic, salt and pepper. Our version also includes red chile flakes and sage.
If your Brussels sprouts are large, trim and quarter instead of halving.
We used orange-fleshed sweet potatoes in this recipe. Note, sometimes sweet potatoes are mislabeled as yams at the grocery store.
The trick to successful sheet-pan cooking is adding ingredients gradually, so everything cooks for the right amount of time. Because pork tenderloin is quick cooking, this recipe calls for giving the vegetables a 10-minute head start. The end result is tender roasted vegetables and perfectly cooked tenderloin.
Nutrition Facts
Serving Size:One-fourth of Tenderloin and About 3/4 Cup Vegetables
