Ingredients

• 1 cup granulated sugar
• 1 cup kosher salt
• 4 cups cold water
• 2 whole star anise
• 2 bay leaves
• 1 tablespoon black peppercorns
• 4 whole pieces pork tenderloin

Directions

Pork Seasoning:

1/2 cup sugar

1/4 cup kosher salt

1/4 cup freshly ground black pepper

Combine the sugar salt and pepper and sprinkle on pork tenderloin generously. Sear in a hot pan and finish in a 400 degree F oven until desired temperature. Cooking to medium is recommended.

Roasted Sweet Potatoes:

2 medium sized sweet potatoes, peeled and sliced 2- inches thick

Water for boiling

2 tablespoons freshly ground cumin

1/2 cup olive oil

Preheat the oven to 350 degrees F.

Blanch the sweet potatoes in boiling water until firm, but not soft. Remove from the boiling water and place on paper towel until all water is absorbed. Heat a shallow oven-proof pan and add the olive oil. Place the sweet potatoes in the pan, sprinkle with ground cumin, and season with salt and pepper, to taste. Roast until both sides are golden brown.

Preserved lemons:

2 cups granulated sugar

4 cups cold water

2 sprigs thyme

2 large lemons sliced paper thin

Combine the sugar, water and thyme. Bring to a boil and add the lemon slices. Bring back to a boil. Remove from heat and set aside.

To assemble dish: Arrange the sweet potatoes on a plate and slice the pork tenderloin in to 3-inch medallions. Place the pork on top of the sweet potatoes and garnish with the preserved lemon slices. Drizzle with extra-virgin olive oil and sea salt