Pork With Roasted Potatoes, Beets and Pears

Pork With Roasted Potatoes, Beets and Pears
Serves 3-4

2 cloves garlic, minced
1.5 lbs pork tenderloin
1/4 lbs prosciutto di parma
honey
rosemary, thyme
1 red onions, chunked
1 pound small white potatoes, quartered
2 firm pears (such as Bartlett), cored and sliced
1 bunch beets (1 lbs beets), quartered, greens prepped
1 shallots, sliced thin
balsamic vinegar

1. Heat oven to 425° F.
2. Season the pork lightly with salt and more with pepper. Wrap up with prosciutto and let sit wrapped in cellophane.
3. In a bowl, mix the mix the potatoes, pears, onion, beet, garlic, herbs and some olive oil. Put onto a sheet pan and cook 15 minutes.
4. Add the pork to the pan, rub with honey, and roast until done (155deg), about 25 min.
5. Serve with beet greens sauteed with shallot and finished with vinegar.