Ingredients
- 1/3 cup kosher salt
- 1/3 cup sugar
- 1 pork tenderloin, about 2 pounds
- 2 tablespoons paprika
- 1/2 tablespoon ancho chili powder
- 1/2 tablespoons ground cumin
- 1 teaspoon dark brown sugar
- 1 tablespoon extra virgin olive oil plus extra for painting tenderloin
- 2 sweet potatoes, peeled, 1/2-inch dice
- 1/4 cup scallions plus extra for garnish
- 1/2 tablespoon garlic
- 4-5 leaves sage, chiffonade, plus whole leaves for garnish
- kosher salt and freshly ground black pepper to taste
Instructions
- The day before, in a large pitcher, combine the salt and sugar with eight cups of water, and stir to dissolve. Place the tenderloin in a large bowl and pour the brine over it. If the tenderloin isn’t covered, make more brine and add it to the bowl. Cover and refrigerate overnight.
- Place the roasting pan in the Breville Smart Oven® and preheat to 450° convection.
- Make the spice rub: In a small bowl, combine the paprika, chili powder, cumin, and brown sugar. Drain and rinse the tenderloin and pat dry. Coat the tenderloin with the spice rub, and using a pastry brush, brush on some oil.
- In a large bowl, combine the sweet potatoes, one tablespoon of olive oil, scallions, garlic, and sage, and season to taste.
- Transfer the potatoes to the hot roasting pan and top with the spice-rubbed pork. Bake for 18 minutes or until desired doneness.
- Transfer the tenderloin to a cutting board, allow to rest about 5 to 7 minutes. Thinly slice the tenderloin on the bias.
- To serve, place a bed of the sweet potatoes down, top with tenderloin slices. Garnish with whole sage leaves and remaining sliced scallions.