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1
In a 2-gallon resealable plastic bag, combine the orange peel, smoked paprika, coriander and sumac.
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2
Add the pork, seal the bag and turn to coat it thoroughly with the spices.
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3
Refrigerate overnight.
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4
Preheat the oven to 375.
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5
On a large rimmed baking sheet, toss the sweet potatoes with 2 tablespoons of the olive oil and the rosemary; season with salt and pepper.
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6
Roast the potatoes, turning once, until tender and lightly browned, 40 minutes.
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7
Drizzle with the melted butter; keep warm.
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8
Meanwhile, in a large ovenproof skillet, heat 2 tablespoons of the olive oil.
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9
Scrape most of the spice rub off the pork and season the meat with salt and pepper.
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10
Add the pork to the skillet and sear over moderately high heat, turning, until lightly browned all over, about 5 minutes.
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11
Transfer the skillet to the oven and roast for about 20 minutes, until an instant-read thermometer inserted in the thickest part registers 135.
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12
Transfer the tenderloins to a cutting board and let stand for 10 minutes.
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13
Spread the hazelnuts in a pie plate and toast until fragrant, about 12 minutes.
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14
Rub the hazelnuts together in a clean kitchen towel to remove the skins.
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15
Finely chop.
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16
In a small bowl, mix the vinegar with the honey and the mustard.
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17
Whisk in the hazelnut and grapeseed oils, stir in the hazelnuts and season with salt and pepper.
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18
Slice the pork on the bias.
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19
Arrange the slices on a platter along with the sweet potatoes and rosemary sprigs.
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20
Drizzle with the vinaigrette and serve.
