Sugar and Salt Pork with Roasted Sweet Potatoes and Preserved Lemons

Total Time:
1 hr 45 min
1 hr
45 min

4 to 6 servings

  • 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
  • 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.

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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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