Ingredients:
2 small to medium sweet potatoes
1 small to medium Idaho potato
2-3 tablespoons of olive oil (EVOO)
1 tablespoon cumin
1 teaspoon ground cinnamon
1 teaspoon salt, adjust to taste
3 small onions peeled and sliced into rounds
2-1/2 to 3 lbs pork tenderloin
Dried sage
Cayenne pepper, if your pepper jelly isn’t hot
½ cup of Penelopes hot pepper jelly
6 slices of thin cut prosciutto
1 tablespoon of balsamic vinegar
Fresh chives
Slice potatoes lengthwise into wedges, toss with oil, add salt, cumin and cinnamon, set aside
Lagniappe: use an apple corer to slice the potatoes.
Preheat oven to 425 degrees
Dust tenderloin generously, all sides with sage, salt and pepper. Rub ½ the pepper jelly onto the tenderloin, wrap the tenderloin in the prosciutto. Place the tenderloin in a large pyrex dish (can be done on a sheet pan) on top of the sliced onion roundss. Place the potatoes around the pork. Roast for about 40 minutes until the pork is 145 degrees by thermometer, or to taste.
Warm remaining jelly with balsamic vinegar, let the cooked tenderloin rest a few minutes before slicing, garnish with chives to taste.