Roasting vegetables on parchment paper keeps them from sticking to the baking sheet and allows them to brown beautifully in this elegant yet easy recipe cooked on a single baking sheet, making it a great choice for a One Pot Wednesday. Do yourself a favor and cook two pork tenderloins; leftover slices of pork make wonderful sandwiches on a baguette with Dijon mustard.
Prosciutto-Wrapped Pork with Cauliflower
- 1 pork tenderloin, about 1 1/2 lb. (750 g)
- 3 Tbs. olive oil
- Kosher salt and freshly ground pepper
- 14 fresh sage leaves
- 5 thin slices prosciutto, each about 4 inches (10 cm) wide
- 1 head cauliflower, thick stems removed, cut into florets
- 1/2 tsp. paprika
- 1/4 tsp. ground cinnamon
1. Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Brush the tenderloin with 1 Tbs. of the olive oil and season all over with salt and pepper. Lay 10 sage leaves crosswise on top of the tenderloin and then wrap the prosciutto around the roast, overlapping as needed. Brush the prosciutto all over with 1/2 Tbs. of the olive oil and lay the remaining 4 sage leaves crosswise on top. Transfer the tenderloin, seam side down, to a sheet of aluminum foil. Fold the edges of the foil up into a “bowl” so that the cooking juices don’t spill over.
3. In a bowl, toss the cauliflower with the remaining 1 1/2 Tbs. olive oil, 3/4 tsp. salt, the paprika, cinnamon and 1/4 tsp. pepper. Spread the cauliflower in a single layer on the baking sheet, leaving space for the tenderloin. Bake the cauliflower for 20 minutes, remove the baking sheet from the oven, stir the cauliflower, transfer the tenderloin with the foil to the baking sheet and return the baking sheet to the oven. Bake until the cauliflower is golden brown and fork-tender and an instant-read thermometer inserted into the thickest part of the tenderloin reaches 145°F (63°C), about 20 minutes.
4. Remove from the oven and let the tenderloin rest for 10 minutes. Carve into thick 1/2-inch (12-mm) slices. Serve immediately with the cauliflower. Serves 4.
Find ways to make hectic suppers into fun, relaxed gatherings that
the whole family can enjoy in our cookbook School Night, by Kate McMillan.