Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 lb Brussels sprouts, trimmed and halved
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 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)

Instruction

  • Heat oven to 425°F. Spray 18x13x1-inch rimmed sheet pan with cooking spray.
  • 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.
  • 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.
  • 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.