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1
Remove tenderloin from fridge 60 minutes before it goes in the oven, to allow meat to come close to room temperature.
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2
Prepare ingredients as noted.
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3
Preheat oven to 400 degrees F.
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4
Blend oil, maple syrup (or brown sugar), garlic cloves and rosemary into a paste.
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5
Season meat all over with pepper and salt.
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6
Lay six prosciutto slices side by side on a cutting board.
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7
Place tenderloin on top of prosciutto.
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8
Slather all sides of tenderloin with the rosemary/garlic paste.
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9
Wrap prosciutto around tenderloin and use remaining pieces to cover any uncovered areas of tenderloin.
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10
In a shallow roasting pan add a bit of oil along with the potatoes and carrots. Season with a bit of salt and pepper. Spread potatoes and carrots in a single layer.
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11
Place prosciutto wrapped tenderloin on top of potatoes and carrots.
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12
Place roasting pan uncovered in oven for 10 minutes at 400 degrees F.
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13
Reduce heat to 325 degrees F and continue to roast until pork's internal temperature is 155 - 160 degrees F, about 75 to 90 minutes.
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14
Remove from oven and tent with foil for 10 minutes.
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15
Transfer potatoes and carrots to a serving dish and cover while you prepare a gravy.
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16
While tenderloin rests, add a bit of water and/or white wine to the bottom of the roasting pan. Mix with any juices in pan, scraping any brown bits from pan into juices. This will help to flavour the gravy.
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17
Add a bit of soy sauce along with about 2 tablespoons (30 ml) of corn starch or flour and a couple of cups (500 ml) or so of chicken stock or water to help thicken the stock into gravy.
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18
Bring stock to a boil before adding the flour or corn starch and water or chicken stock.
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19
When gravy is ready, carve and serve tenderloin with carrots and potatoes.
