Easy “Porchetta” Sheet-Pan Dinner

Prep 15 min
Total 60 min
Servings 4

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! MORE+ LESS-

By Betty Crocker Kitchens

Updated November 21, 2019

Ingredients

tablespoons olive oil

lb Brussels sprouts, trimmed and halved

1/2

teaspoon salt

1/2

teaspoon pepper

large sweet potato (about 12 oz), peeled and cut into 1-inch cubes

cup coarsely chopped red onions

teaspoon dried minced garlic

3/4

teaspoon dried thyme leaves

3/4

teaspoon dried sage leaves

1/2

teaspoon fennel seed

1/4

teaspoon crushed red pepper flakes

1 1/4

lb pork tenderloin

slices prosciutto (about 1 1/2 oz)

Steps

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1

Heat oven to 425°F. Spray 18x13x1-inch rimmed sheet pan with cooking spray.
2

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.
3

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.
4

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.

Expert Tips

Porchetta is a classic Italian dish made by slow roasting pork, basting with olive oil and/or wine as it cooks and sometimes stuffing with onions, garlic and herbs. In its most traditional form, porchetta is made with suckling pig, though pork belly, shoulder and loin are also used. Seasonings typically include those featured in this recipe: fennel, garlic, salt and pepper. Our version also includes red chile flakes and sage.
If your Brussels sprouts are large, trim and quarter instead of halving.
We used orange-fleshed sweet potatoes in this recipe. Note, sometimes sweet potatoes are mislabeled as yams at the grocery store.
The trick to successful sheet-pan cooking is adding ingredients gradually, so everything cooks for the right amount of time. Because pork tenderloin is quick cooking, this recipe calls for giving the vegetables a 10-minute head start. The end result is tender roasted vegetables and perfectly cooked tenderloin.

Nutrition Information

Nutrition Facts

Serving Size: One-fourth of Tenderloin and About 3/4 Cup Vegetables

Calories: 380
Calories from Fat: 130

% Daily Value

Total Fat: 14g; 22%
Saturated Fat 3 1/2g 17% Trans Fat 0g
Cholesterol: 90mg; 31%
Sodium: 560mg; 23%
Potassium: 1160mg; 33%
Total Carbohydrate: 22g; 7%
Dietary Fiber 6g 25% Sugars 6g
Protein: 39g

% Daily Value*:

Vitamin A: 130%; 130%
Vitamin C: 80%; 80%
Calcium: 10%; 10%
Iron: 20%; 20%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Delicious porchetta is time consuming to make, so we wondered if we could mimic the flavors of the original dish using the basic seasoning mix and a quicker-cooking piece of meat. The Betty Crocker Kitchens developer who created this recipe came up with the idea of using pork tenderloin, which is easy to find and met the criteria of cooking quickly. Then, he created a seasoning mix inspired by the original dish and came up with the idea of cooking on a sheet-pan surrounded by vegetables, for an all-in-one meal. The end result is a fabulously flavorful meal that truly tastes like porchetta.