Preheat the oven to 450˚F. Line a rimmed baking sheet with Reynolds Wrap® Non-Stick Foil. Make sure the dull side is facing up.

Prepare the pork by butterflying it. Place the pork on a cutting board with one skinny end pointed towards you. Holding the knife flat, make a lengthwise cut into the side of the tenderloin, just above the center. Stop short of the opposite edge so it remains connected. Fold out the portion you just cut and turn the pork 180 degrees. Make another lengthwise cut just below the center, away from the cut you just made. Again, make sure you don’t cut all the way through. Open up the second cut to reveal a rectangle. Set aside.

In a small skillet over medium heat, heat 1 Tbsp oil. Once hot, add prosciutto and cook, stirring frequently, until crispy, about 3 to 4 minutes. Remove from heat and add to a bowl with cranberries, breadcrumbs, sugar, rosemary, and walnuts. Stir well to combine.

Season pork with salt and pepper. Spread the cranberry walnut filling all over the pork in an even layer. Roll tightly into a log, then use kitchen twine to secure in 4 places along the log.

Add green beans in an even layer in the center of the rimmed baking sheet. Add the potatoes on either side in an even layer. Drizzle the vegetables with remaining oil and sprinkle with salt and pepper. Place the prepared tenderloin on top of the green beans.

Roast for 25 to 30 minutes, until a thermometer inserted in the center registers 140 to 145˚F. Let the loin rest for 10 minutes before slicing. Serve with cranberry sauce.