Prosciutto Wrapped Pork Tenderloin with Roasted Root Veggies, Poached Pears, and a Red Wine Sauce

This is a great holiday meal! It is also a favorite of the band Jars of Clay. Enjoy! :)

Serves 4

1.5 lb Pork Tenderloin

8 Thinly sliced pieces of prosciutto

2 medium sweet potatoes, peeled and chopped

2 medium baking potatoes, peeled and chopped

2 large parsnips, peeled and chopped

2 T olive oil

4 green pears, peeled, quarter, and cored

1 bottle red wine

4 cloves

2 sticks of cinnamon

1 tangerine, zest and juice

2 dollops butter

Salt and Pepper

Preheat oven to 350.

Season the pork tenderloin all over with salt and pepper. (Be careful not to use too much salt because the prosciutto has salt in it as well.) Wrap the tenderloin in the prosciutto all the way, over lapping to make sure that as it bakes and the prosciutto shrikes it does to expose the tenderloin.

Pour the bottle of wine in a medium sauce pan add clove, cinnamon, zest and juice from the tangerine. Place pan over medium-high heat and bring to a simmer then add a pinch of salt and pepper.

Place the root veggies in a large roasting pan and the olive oil a t salt and pepper. Toss to combine well. Put the roasting pan in the oven and cook for 15 mins. Then take the pan out of the oven and place the tenderloin on top of the veggies and return to the oven.

Add the pears to the wine mixture and lower the heat if needed (you do not want the wine to boil. Poach the pears for 15 mins then pull the pears out of the pan with a slotted spoon and set aside.

Bring the wine to a boil and reduce by half then lower the heat to a simmer. Blast the tenderloin every 5 mins. Roast the veggies and the tenderloin for 25 mins. Take out of the oven and place the pork on a cutting board to rest. Place the pears back in the wines for 2 mins then remove the pears and keep them warm. Add the butter to the wine sauce and make sure it combines by whisking it. Slice the pork and serve with veggies, pears, and wine sauce. Enjoy!