Finding ourselves facing one of the rare chilly nights we have had so far this season, Ryan and I were in need of some warm sustenance before we took Iggy out on a walk that night. This pre-winter medley of sweet potatoes, pears and pork did just that, much to Iggy’s delight and relief.
The pears were a surprising component of this dish. They took on an almost savory flavor as they cooked, seasoned with only salt and pepper. They were tender, with a little salt just before the sweetness. Make sure you use unripe pears, as they will become softer as they roast.
We love this dinner because in addition to its showcase of two great fall ingredients, it also features meat wrapped in meat. The pork-already super juicy and delicious-is wrapped in prosciutto and then drizzled with honey, which creates a crispy exterior. It’s sure to please even the most voracious carnivore in your family.
We both loved the blend of fall flavors on the plate. The mix of the hearty sweet potatoes with the mild and tender pears served as a great accompaniment to the savory pork, which had its own hint of sweet. Plus, its one-pan preparation makes it perfect for dinner with friends. Then, we headed out on our evening walk-bellies full and pleasantly warm, despite the chilly winds coming off the Hudson River.
Adapted from RealSimple.com
2 medium sweet potatoes, peeled and cut lengthwise into wedges
2 firm Bartlett pears, cut into wedges
2 tbsp. olive oil
8 sprigs fresh thyme
Kosher salt and black pepper
1 1 1/4 lb. pork tenderloin
1/4 lb. prosciutto, thinly-sliced
1 tbsp. honey
- Heat oven to 425 degrees F. 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. Push the vegetables to the edges of the baking sheet, place the pork in the center, and drizzle the pork with the honey.
- 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. Serve with the sweet potatoes and pears.
Photos by Laura Ratliff
Laura Ratliff and Ryan Smith are the authors of Smith & Ratliff, a New York City-based lifestyle blog. They write about food, cocktails, art, style and life in New York City. Follow them on Twitter: @smithratliff.
For more amazing recipes from Laura and Ryan, follow me on Twitter (@MarcusCooks)