Combine the sugar, salt, water and dried spices. Add the pork tenderloin and brine for at least 2 hours. Do not let sit in the brine for more than 24 hours. Remove from the brine and pat dry. Cover and place in the refrigerator until cooking time.
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.
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Kristine F. Subido