ONLINE EXTRA: Rex Huss' Pot Roast

Rex Huss’ Pot Roast

2 medium sweet potatoes (about 1 pound, cut lengthwise into wedges

2 firm (slighly underripe best) red Bartlett pears cut into wedges

2 tablespoons olive oil

8 sprigs of fresh thyme

Kosher salt

Black pepper

1 piece pork tenderloin (1¼ pounds)

¼ pound thinly sliced prosciutto

1 tablespoon honey

Heat oven to 425 degrees. On a large-rimmed baking sheet, toss the sweet potatoes, pears, oil, thyme, ½ teaspoon salt and ¼ teaspoon pepper. Roast for 15 minutes. (You can skip the salt, since there may enough in the prosciutto.

Meanwhile, wrap the pork in the prosciutto, slightly overlapping the slices to cover the pork completely.

Push the veggies to the edges of the sheet and place the pork in the center. Drizzle the pork with the honey. Roast until the pork is cooked through and the sweet potatoes and pears are tender, about 20 to 25 minutes.

Let stand at least 5 minutes before serving.

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