Although this savory recipe draws inspiration from the long-cooking Italian porchetta dish, you can whip up the oven-to-table entree in less than an hour.

Directions

1. Step 1Preheat oven to 425°F. Toss together fennel, onion, and 2 tablespoons oil on a large rimmed baking sheet. Season with salt and pepper. Roast for 5 minutes.
2. Step 2Meanwhile, brush pork with mustard, dividing evenly. Sprinkle with thyme, dividing evenly. Wrap with prosciutto, dividing evenly and slightly overlapping the slices, until completely covered.
3. Step 3Heat remaining tablespoon oil in a large skillet over medium-high heat. Add pork, prosciutto-seam sides down, and cook until golden brown, 2 to 4 minutes. Turn and cook until golden brown on second side, 2 to 4 minutes. Toss vegetables, then nestle pork among them. Roast until the internal temperature of pork on an instant read thermometer reaches 145°F, 10 to 15 minutes. Let pork rest for 5 minutes before slicing. Serve with vegetables alongside.