We have a solution to busy weeknight meals – sheet pan dinners. These one-pan meals are a parents’ best friend, especially on hectic weeknights. Forget about the fuss and prepare a delicious and easy meal your family will love, all in one pan.

Our Prosciutto-wrapped Pork Tenderloin, stuffed with Herbed Feta, served with Baby Potatoes, Brussel Sprouts and Chimichurri Sauce is harder to say than it is to make. We promise.

For this recipe, you’ll need to prepare a spice rub and a chimichurri sauce, both of which can be made in advance. (Tip: store the spice rub in an airtight container and use on your favourite proteins.)

To make the spice rub, combine 2 teaspoons each of brown sugar, smoked paprika, ground cumin and chili powder. Mix in a bowl and set aside.

Next, prepare the chimichurri by combining 2 tbsp. red wine vinegar, a pinch of chili flakes, 1/3 cup of Krinos extra virgin olive oil, 2 cloves of minced garlic and 1 minced shallot. Allow shallot to soften in the mixture before adding 2 tbsp. fresh oregano leaves, finely chopped, and 1 cup of fresh, Italian Parsley, finely chopped.

Preheat the oven to 375 F.

Start by trimming the pork tenderloin of any silvery skin. Carefully slice down the length of the loin without cutting through to flatten the loin. With a spatula, spread 1 cup of the chimichurri mix onto the meat and sprinkle with Krinos crumbled Feta cheese. Use your hands to pack it all in and roll the pork so the filling is enclosed in a tight spiral and cover entire loin with the spice rub. Reserve the remainder of the chimichurri mix for later.

On a clean surface, overlap prosciutto slices lengthwise to form a row as long as the pork. Roll the tenderloin along the edge of the prosciutto. Place the tenderloin in the middle of a baking sheet, seam side down.

Cut one pound of Yukon gold potatoes and one pound of Brussel sprouts in half. Toss the veggies in olive oil and lightly season with salt and pepper. In the same pan (remember it’s a one-pan meal!), scatter your veggies around the pork.

Bake your meal for 25 minutes or until the internal temperature of the pork is 145F. Allow the pork to rest for 10-12 minutes before slicing on a cutting board into 1 inch rounds.

Serve alongside vegetables and drizzle with extra chimichurri sauce.

What’s your favourite sheet pan meal?

For full recipe, visit https://krinos.ca/recipes/prosciutto-wrapped-pork-tenderloin-stuffed-with-herbed-feta/