EASY "PORCHETTA" SHEET-PAN DINNER
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
Categories Side Dish
Time 1h
Yield 4
Number Of Ingredients 13
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
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Juliuz Muthash
[email protected]I loved this recipe! The pork was juicy and flavorful, and the vegetables were roasted to perfection. I will definitely be making this again.
Senderi Emanuel
[email protected]This recipe was easy to follow and the end result was delicious! I would definitely recommend it to others.
Dorle Lynn
[email protected]This was a great recipe! The pork was cooked perfectly and the vegetables were delicious. I would definitely make this again.
Debbie Mitchell
[email protected]I loved this recipe! The pork was juicy and flavorful, and the vegetables were roasted to perfection. I will definitely be making this again.
Habtsh Tolosa
[email protected]This recipe was easy to follow and the end result was delicious! I would definitely recommend it to others.
Mohamad Tahir
[email protected]This was an amazing recipe! The pork was so juicy and flavorful, and the vegetables were roasted to perfection. I will definitely be making this again.
Khalid Iqbal
[email protected]I made this porchetta sheet pan dinner for a party and it was a huge success! Everyone loved it. The pork was cooked perfectly and the vegetables were delicious. I will definitely be making this again.
Mulenga Steven
[email protected]This recipe was easy to follow and the end result was delicious! The pork was juicy and flavorful, and the vegetables were roasted to perfection. I would definitely recommend this recipe to others.
Hamza Alee
[email protected]I've made this porchetta sheet pan dinner several times now, and it's always a winner. The pork is always moist and tender, and the vegetables are perfectly roasted. It's a great meal for a weeknight or a special occasion.
Salvi Regina's Channel
[email protected]This porchetta sheet pan dinner was a hit with my family! The pork was juicy and flavorful, and the vegetables were roasted to perfection. I especially loved the crispy skin on the pork. It was so easy to make, and I will definitely be making it agai