So I was listening to my very favorite morning radio show X96 KXRK on Monday morning and one of the DJs, Bill Allred, quickly spouted off some recipe he had cooked the night before. After just two ingredients, my ears perked up and my mouth started to water. I have fondly shared my mornings with Bill, Kerry and Gina since I moved to Utah 11 years ago. I adore each DJ, but have a special adoration for Bill due his articulation on food and drink. My kinda guy! Anyway, on Monday morning, he spoke of cooking this dish and I knew immediately that I had to try it. At the time, I was busy getting my little one ready for school and did not have a pen or paper near by, so I recreated this recipe from memory. It's absolutely amazing and so easy to do.
For a printable recipe, click here.
What you'll need:
2 tablespoons extra virgin olive oil
1 large (orange) sweet potato, peeled and diced into 1 inch pieces
2 red pears, diced into 1 inch pieces
1 tablespoon chopped fresh thyme leaves
Salt and pepper
1 pork tenderloin
3 oz thinly sliced prosciutto
3 tablespoons honey
Preheat your oven to 400 F.
Start with your sweet potatoes, pears, and thyme.
Diced them up and throw into a roasting pan. Toss with the extra virgin olive oil and salt and pepper.
Now rinse and dry your pork tenderloin.
Take your prosciutto and wrap it around the entire tenderloin.
Place the wrapped tenderloin on top of the potatoes and pears in the roasting pan. Then drizzle the pork wrapped pork with the honey, making sure to coat as evenly as possible.
Now place the whole thing into the preheated oven and let roast for 40 minutes. Remove from oven, gently place the tenderloin onto and cutting board and let sit 5 minutes. Toss around the cooked potatoes and pears and plate. After 5 minutes, slice the tenderloin into medallions and serve alongside the potatoes and pears. YUMMMMY!!!! Make this for dinner guests and you're sure to impress!
Thank you so much, Bill from X96 Radio from Hell!!! Love you guys!
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