prosciutto-wrapped pork with sweet potatoes and pears

Source: Real Simple

2 medium sweet potatoes (about 1 lb), peeled and cut lengthwise into wedges
2 firm red Bartlett pears, cut into wedges
2 T. olive oil
8 sprigs fresh thyme
kosher salt and black pepper
1 piece pork tenderloin (1 1/4 lbs)
1/4 lb. thinly sliced prosciutto
1 T honey

Heat oven to 425º F. On a large rimmed baking sheet, toss the sweet potatoes, pears, oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for 15 minutes.

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. 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.

This is a family favorite and was a frequent go-to for me - even when we weren't aiming for MSPI friendly foods.  Do yourself a favor and get your pork tenderloin from the butcher - I prefer Nimen Ranch pork when they have it available.  The pre-packaged pork tenderloins often have additives (including soy).  I also think it is worth it to use the fresh thyme and imported prosciutto.  It costs a bit more, but you're using such a small amount - it is really worth it for the taste!