EASY "PORCHETTA" SHEET-PAN DINNER

Easy

Porchetta is a wonderful feast meal typically made by slow roasting an herb-seasoned pork roast that has a flavor-infusing cap of fat and basting it along the way. While we love indulging in this meal when we have time and occasion to do so, it's not typically a weeknight meal-until now! This easy spin features the deep garlicky flavor, briny salt and anise-y fennel of the original, with sage, thyme and red pepper flakes added to the mix. Rubbing these seasonings all over the pork before cooking adds an immense amount of flavor, but the real key is wrapping the pork tenderloin with prosciutto before cooking. The prosciutto helps the seasonings to adhere and adds richness during cooking as the prosciutto renders its fat. Sweet potatoes, Brussels sprouts and red onions also benefit from this cooking process, so the whole meal is absolutely infused with the rich and aromatic flavors of a classic porchetta-just in a fraction of the time!

Provided by By Betty Crocker Kitchens

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

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)

Steps:

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.

Nutrition Facts : Calories 380, Carbohydrate 22 g, Cholesterol 90 mg, Fiber 6 g, Protein 39 g, SaturatedFat 3 1/2 g, ServingSize One-fourth of Tenderloin and About 3/4 Cup Vegetables, Sodium 560 mg, Sugar 6 g, TransFat 0 g