Most pork today is extremely lean, making it a good option for heart-healthy protein. Tasty and wholesome, this prosciutto-wrapped pork tenderloin with roasted vegetables is simple to make and impressive to present.
Roasting cabbage mellows its flavor and brings out its natural sweetness.
This recipe serves four but with an extra baking sheet can easily be doubled to serve a crowd.
|½ green cabbage|
|2 large carrots|
|½ small onion|
|2 medium or 3 small red potatoes|
|1 teaspoon olive oil|
|3 thin slices of prosciutto|
|1 pork tenderloin, approximately 1 – 1 ¼ lbs|
- Preheat oven to 400°.
- Remove the cabbage’s white core. Chop remaining cabbage into large bite-sized pieces. Peel carrots and slice into half inch rounds. Roughly chop onion, and cut potatoes into 4 or 6 pieces depending on size. On a large baking sheet, toss all vegetables with olive oil and season with pepper to taste. Roast vegetables for 25 minutes, stirring half way through.
- While vegetables are cooking, clean the tenderloin of all visible fat and silverskin. Silverskin is lightly silver in color and will become tough and difficult to chew once cooked. Lay vertical slices of prosciutto next to each other with their edges slightly overlapping. Place tenderloin over top and roll the prosciutto over the tenderloin, encasing it. Leave it seam side down.
- After vegetables have cooked for 25 minutes, remove from the oven and give them another stir. Lay prosciutto wrapped tenderloin over the vegetables, seam side down.
- Return the sheet to the oven and roast for another 20-30 minutes or until pork is cooked through. For even crispier prosciutto, return only the pork to the oven and briefly broil.
- Let pork rest 5-10 minutes, slice, and serve.
|Calories||270||Total Fat||5 g|
|Saturated Fat||2 g||Monounsaturated Fat||2 g|
|Polyunsaturated Fat||1 g||Trans Fat||0|
|Cholesterol||68 mg||Sodium||304 mg|
|Potassium||756 mg||Total Carbohydrate||28 g|
|Dietary Fiber||5 g||Sugars||8 g|