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Olympic Gold of Food: Prosciutto-Wrapped Pork with Sweet Potatoes and Pears

2010 February 15

Happy birthday, late President Washington or happy President’s Day! I’m not really sure what kind of celebration is expected on this day. I’ll do what my Mondays usually hold-getting things in order for the week ahead.

For some reason I don’t feel like dwelling on the weekend-not that it was bad, it was fairly relaxing but that could’ve been the Nyquil/Dayquil. I often wonder if a medicated life would be worthwhile since my Dayquil days mellow me out and Nyquil nights help me sleep but don’t think I am recommending that, dear readers. We received more snow though so that’s never good in my mind. Greg and I went out, even though I still have a horrible cold/sinus problem going on, and we watched more movies (you might notice how often we do this…that’s really all there is to do here in the winter, if you don’t have money to spend).

Another thing to do (and we did) was watch the Olympics. I love when they roll around. I remember watching the games as a family event growing up. I don’t know about you but I am a blubbering baby with some of the stories or filled with such hope/inspiration for the person or couple that struggled throughout their career to get to compete in the Olympics, their goal. I am rarely blown away by the story of a football/baseball/basketball player or golfer…people notice them frequently; it’s a rare and fleeting moment of spotlight with figure skaters and other Olympic athletes. Thus, I am not impressed with the other athletes or Ich bin nicht impressed (that’s for my chuckles).

I was especially taken by the story of the Chinese figure skating couple, Shen Xue and Zhao Hongbo. They have been skating together for 18 years and were married in 2007. He is 37 and she, I think, 31…old in the world of a competitor but they hadn’t won any Olympic gold together. In 2002, they had won the first Chinese World Championship, among several other medals. Like many hardworking, focused competitors both had injuries, some serious to contend with, that hindered (only slightly) their performances. The couple seems completely enamored with one another and their performances just flow (as if it took nothing to do), although once you get a glimpse into how much work they put into it, your mind would be blown.

It’s not just these two; I have been in awe of the mogul skiers. Greg said that he could see me doing this but that would be difficult since I don’t ski. When I see the skiing activities (and speed skating) I think how badass…I don’t even like that word but that’s what comes to mind. When I was younger, I thought that I could try speed skating. Why? Because I was good at roller skating…then I realized I am not much of an ice skater and that dream stopped.

However, the “lugers” scare me and I don’t think I could ever watch that in person. When I heard about the Georgian athlete dying in practice, it sealed the deal that I do not like that “sport.” I went tobogganing in middle school, with my friend and her family, and I’m pretty sure that experience turned me off to anything like it. I was worried that my fingers were going to be chopped off. Sure the actual speed was fun but I don’t even like to put my fingers in bowling balls (for fear that they will be stuck or have to be chopped off, one reason that I don’t bowl-another would involve the time that I hit the ceiling and threw the ball backward towards my friends on the same visit- I’d basically had my fill of bowling…and I know it takes skill to play but if an overweight man can be called an athlete, I don’t get the appeal. No offense to my uncle Ellis who is an excellent bowler.)

I should move on, I think I said too much. A week ago I wanted an easy meal and Greg wanted something besides beef or chicken. I think it was kismet because I happened to be looking in my Real Simple magazine and saw a 7 ingredient meal: prosciutto-wrapped pork with sweet potatoes and pears. Lovely. The only issue with this dish was that it was supposed to serve 4 but I felt like it fed the 2 of us quite well (due to the amount of inedible fat on the pork). If you are serving 4, maybe serve a salad or some bread alongside. I particularly loved the prosciutto and honey combination-salt and a hint of sweetness on pork is a winner.

Part of prosciutto-wrapped pork with sweet potatoes and pears

Part of prosciutto-wrapped pork with sweet potatoes and pears

Prosciutto-Wrapped Pork with Sweet Potatoes and Pears from Real Simple magazine
Serves 2 (they say 4)

Ingredients:
1 lb. sweet potatoes, peeled and cut into wedges
2 red Bartlett pears, cut into wedges
2 tbsp olive oil
8 sprigs fresh thyme
salt/pepper
1 piece pork tenderloin (1 1/4 lb.)
¼ lb. thinly sliced prosciutto
1 tbsp honey

Heat the oven to 425. On a large rimmed baking sheet, toss the sweet potatoes, pears, oil, thyme, ½ tsp salt and ¼ tsp pepper. Roast for 15 minutes.

Meanwhile, wrap the pork in the prosciutto, 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.

Prosciutto-wrapped pork tenderloin

Prosciutto-wrapped pork tenderloin

7 Responses leave one →
  1. February 16, 2010

    Oh my goodness, I salivated from just reading the title! This looks amazing, thank you for sharing! 🙂

  2. February 17, 2010

    Beautiful recipe. Simple and healty.

  3. Toni permalink
    February 18, 2010

    I cannot wait to try this simple, but eye appealing, recipe.

  4. February 22, 2010

    Recently I made a prosciutto wrapped tenderloin…from someone’s blog and it was amazing. Seriously, even my non-prosciutto loving husband was wowed. And 2 ingredients – it doesn’t get any better than that!

    • February 22, 2010

      Awesome! It was amazing flavor from something so simple-thank you for sharing!

  5. Pam permalink
    February 27, 2010

    I served this recipe the other day. My 10 year old son had three helpings! Thanks for posting it!

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