A Daily Dinner: Prosciutto-Wrapped Pork with Sweet Potatoes and Pears

Prosciutto-Wrapped Pork with Roasted Sweet Potatoes and Pears

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.

Pears and sweet potatoes before being roasted with thyme

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 more 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.

Pears, Sweet Potatoes and Prosciutto

Prosciutto-Wrapped Pork with Sweet Potatoes and Pears
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

1. 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.
2. 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.
3. 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.

Sliced pork loin with sweet potatoes and pears

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.

- Laura and Ryan


  1. rebecca
    Dec 01, 2011 @ 09:51:48

    you guys inspire me to get my butt in gear. we had brown rice for dinner last night. i gotta pick it up.


  2. Sasha
    Dec 01, 2011 @ 11:52:24

    Is there any reason why you couldn’t do this recipe without the meat? As in, does cooking it all together help the pears and potatoes, or is that just for the convenience (this might be a ridiculous question, but I’m vegetarian and not an experienced cook at all!)?


    • Smith & Ratliff
      Dec 01, 2011 @ 12:11:40

      Nope, the pear and sweet potato combination would make an awesome dish on its own! Just give it a good stir after 15 minutes (when you would normally add the pork) so that some of the potatoes and pears don’t get too cooked on one side.


  3. Joy
    Dec 01, 2011 @ 13:31:59

    This sounds absolutely excellent.


  4. pam
    Dec 01, 2011 @ 14:52:24

    i’m saving this recipe for the near future. It sounds perfect and I’m pretty sure my hubby with adore the double love of all things pork!

    stay warm!


  5. Peggy
    Dec 02, 2011 @ 05:34:33

    Oh this looks amazing! The pork is just perfectly cooked and I love the combo of sweet potatoes and pears =)


  6. Jo
    Dec 02, 2011 @ 22:29:16

    This looks delicious. Would love for you to share this with us over at foodepix.com.


  7. laura @ in widening circles
    Dec 04, 2011 @ 18:48:15

    I think I found you off of Tastespotting but had to say that this just came out of my oven and looks/smells DIVINE. The pears are such a fun twist and they end up all pork-y from the prosciutto. So yummy. Thanks for this, I’ll be making it again soon!!


  8. thomas
    Dec 07, 2011 @ 22:07:04

    i just made your dish and i think you left out a crucial component.

    what temp should the second half of the cooking be done at? i kept it at 425 because i wasnt instructed otherwise and now i have carbonized veg.

    im sad, but at least i have the pork.


    • Smith & Ratliff
      Dec 07, 2011 @ 22:55:23

      Oh no, Thomas! I’m sorry to hear that. The second half of cooking should indeed be done at 425, so you did do it correctly. Do you an oven thermometer? Sometimes ovens can run hotter or colder than what they are set at. -LR


  9. thomas
    Dec 07, 2011 @ 23:13:22

    my oven is old and should be checked. thanks for the quick reply. luckily for me i also made sweet potato ginger chipotle soup too.


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