The Way to
A Mans Everyones Heart is Their Stomach
(Prosciutto Wrapped Pork Tenderloin with Sweet Potatoes and Pears)
There are very few things in life that feel better than receiving positive reinforcement and appreciation. (I found out last night that my love language is literally “Words of Affirmation”. BTW, if you haven’t read the book The Five Love Languages, I highly recommend it, it is an amazing read for couples who just don’t seem to be speaking the same language from time to time!)
And one of the greatest ways, in my opinion, to obtain that warm, fuzzy, I-helped-someone-and-they-appreciated-it feeling, is by cooking a meal for your family.
And I’m not talking about just any meal. But one that makes people say, “well I would never have guessed!!” and, “I am SO stuffed!!”
I LOVE cooking dinner for friends and family. Mainly, because there are no shortage of sayings referring to “the way to a persons’ heart being their stomach” and not mention providing actual sustenance to the people you love is really one of the greatest signs of affection.
I am also fairly proud of my ability to cook because it is something that I absolutely could NOT do until college.
You see one day, at about 20 years old, I finally got tired of eating ramen noodles and tortillas with cream cheese rolled up in them (seriously) and decided to give this cooking business a go.
And now I am going to share my dark, dirty, secret… I started cooking by executing the recipes off of the backs of the Campbells Soup Cans… and they were actually good!! So for anyone who is slightly apprehensive about cooking, I’m telling you, start there. You won’t be disappointed.]
Anyways, while cooking is definitely something I enjoy, it is not something that I do very often because:
- I’m moderately busy from time to time, and sort of tired (mind you I’m writing this from an airplane, on my way home from a neighboring island where I worked for the day and have to fly back to tomorrow)…
- Unfortunately, my husband has the dietary habits of a 13-year-old boy… so when I cook I end up being the only one eating and it’s a waste of time and food in my opinion.
BUT, sometimes we have guests who I know will eat, and when we do, I really try my best to make a meal that everyone will enjoy. And the meal I made last night generally does the trick!!
It’s one out of about 5 easy peasy, go-to recipes that I have in my back pocket and is also a personal favorite of my brother. (I know it kind of sounds like it but I swear I’m not a bad cook, just out of practice 😉 )
This recipe is one I found years ago in some magazine that I have long forgotten, but it is SO easy to make that it is impossible not to get the meal right every single time.
Here is a simple step by step guide, along with pictures of me and my Sous Chef (who just so happens to be THE cutest chef this side of the equator!) to help you make this fail safe, fancy schmancy dinner! (I hope you like all of my technical terms)
PORK, PEARS, POTATOES, PROSCIUTTO
Serving Size: 3-4 people (take into account light/heavy eaters)
Total Prep & Cook Time: About 1 1/2 Hours
What You Will Need:
(2) Medium Yams (Or Sweet Potatoes)
(4) Medium Pears (I like to use Red Pears, but in this case they didn’t have any so really, any old pears will do)
About 8 pieces of Prosciutto
About 1 ½ LB Pork Tenderloin (I like to get the ones that are already seasoned, in this case I used the Garlic & Herb, I also suggest around ½ pound of meat per person, another easy solution if you cannot find the pre-seasoned tenderloin is to pop it in a bag for about an hour or more with one of McCormick’s Pre-Made Marinades. All of the ones I have tried are awesome but for this the Garlic, Herb and Wine is perfect)
- Preheat the oven to 425 degrees.
- Peel the sweet potatoes and cut into wedges. Put in a bowl (this pyrex measuring bowl is our favorite) and drizzle with enough oil to coat all the pieces, then add a couple of shakes of each of the spices you have chosen to use ( I don’t see the point in measuring spices as it ends up being generally inaccurate so, just use your judgement 😉 ) Toss to coat.
Isn’t he THE CUTEST. And btw the Boppy Newborn Lounger that he is on has been one of the greatest new baby items that we purchased. Hands down. He has slept hours in it, hung out in it, played in it. Seriously, if you don’t have one. Get one <3
- Cut the pears into wedges (I don’t peel them) Also put in a bowl and drizzle with oil and spices and toss to coat.
- Spread out pears and potatoes onto a rimmed baking sheet (This 3 pack is great because it comes in 3 varying size, the price is great and they are nonstick) and put into the oven for 20 minutes (check on them about 10 minutes through to see if you need to spread them around at all)
- While the potatoes and pears are cooking wrap your pork tenderloin in the pieces of prosciutto. I generally just put the prosciutto on top of the tenderloin but feel free to wrap the entire thing if that’s your pleasure!
- Hang out with your best friend/Sous Chef/Baby Boy and take selfies for 20 minutes.
- When the 20 minutes are up, take the potatoes and pears out of the oven and push them to the side of the pan creating a space for the tenderloin. Place it in that space and push the vegetables in around it. Then drizzle the top of the prosciutto wrapped loin with honey and pop back into the oven. Let it cook for 25 minutes.
- Remove, double check with your meat thermometer that is has reached 170 degrees internally (the temp for cooked pork) and let it sit for 5 minutes before slicing.
- If you would like to be fancy like I TRY to be, transfer to a serving dish (these covered oval dishes are my favorite), head over to your pretty flower laden table ( I couldn’t find the exact vases I bought but these hand-painted mason jars are pretty similar, super cute, and I’m always up for helping out an artist 😉 ) and serve to your ADORING fans!
(Unneccessary Disclaimer: When removing the food from the over, use oven mitts because that mother is hot!! Seriously, I burn myself at least once every time I cook…)
And that’s it! My surefire go to crowd pleasing recipe! (Again not MINE but the one I use… I wish I could remember the dang magazine!!)
And I swear if your guest doesn’t like it, then he’s probably my husband and you can just go ahead and send him home!!
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