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1
Combine the sugar, salt, water and dried spices.
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2
Add the pork tenderloin and brine for at least 2 hours.
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3
Do not let sit in the brine for more than 24 hours.
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4
Remove from the brine and pat dry.
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5
Cover and place in the refrigerator until cooking time.
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6
1/2 cup sugar
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7
1/4 cup kosher salt
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8
1/4 cup freshly ground black pepper
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9
Combine the sugar salt and pepper and sprinkle on pork tenderloin generously.
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10
Sear in a hot pan and finish in a 400 degree F oven until desired temperature.
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11
Cooking to medium is recommended.
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12
2 medium sized sweet potatoes, peeled and sliced 2- inches thick
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13
Water for boiling
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14
2 tablespoons freshly ground cumin
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15
1/2 cup olive oil
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16
Preheat the oven to 350 degrees F.
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17
Blanch the sweet potatoes in boiling water until firm, but not soft.
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18
Remove from the boiling water and place on paper towel until all water is absorbed.
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19
Heat a shallow oven-proof pan and add the olive oil.
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20
Place the sweet potatoes in the pan, sprinkle with ground cumin, and season with salt and pepper, to taste.
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21
Roast until both sides are golden brown.
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22
2 cups granulated sugar
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23
4 cups cold water
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24
2 sprigs thyme
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25
2 large lemons sliced paper thin
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26
Combine the sugar, water and thyme.
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27
Bring to a boil and add the lemon slices.
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28
Bring back to a boil.
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29
Remove from heat and set aside.
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30
To assemble dish: Arrange the sweet potatoes on a plate and slice the pork tenderloin in to 3-inch medallions.
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31
Place the pork on top of the sweet potatoes and garnish with the preserved lemon slices.
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32
Drizzle with extra-virgin olive oil and sea salt.
