Spiced Pork Tenderloin With Hazelnut Vinaigrette Recipe
Ingredients
| 1 tablespoon finely chopped dried orange peel | ||
| Smoked paprika | 1 Tablespoon | |
| Ground coriander | 1 Tablespoon | |
| Sumac | 1 Tablespoon | |
| Pork tenderloin | 3 Pound | |
| 3 pounds small sweet potatoes, unpeeled, quartered lengthwise | ||
| Extra virgin olive oil | 1/4 Cup (16 tbs) | |
| Rosemary sprigs | 4 | |
| Ground pepper | 1 To taste | |
| Unsalted butter | 2 Tablespoon, melted | |
| 1/2 cup raw hazelnuts | ||
| Sherry vinegar | 3 Tablespoon | |
| Honey | 1 Tablespoon | |
| Dijon Mustard | 2 Teaspoon | |
| Hazelnut oil | 1/4 Cup (16 tbs) | |
| Grapeseed oil | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
1. In a 2-gallon re-sealable plastic bag, combine the orange peel, smoked paprika, coriander and sumac. Add the pork tenderloin, seal the bag and turn to coat the meat thoroughly with the seasonings. Refrigerate overnight.
2. Preheat the oven to 375°. 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. Roast the potatoes, turning once, until tender and lightly browned, 40 minutes. Drizzle with the melted butter; keep warm.
3. Meanwhile, in a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil. Scrape most of the spices off the pork and season the meat with salt and pepper. Add the pork to the skillet and sear over moderately high heat, turning, until lightly browned all over, about 5 minutes. Transfer the skillet to the oven. Roast for about 20 minutes, until an instant-read thermometer inserted in the thickest part registers 135° Transfer the meat to a cutting board and let stand for 10 minutes.
4. Spread the hazelnuts in a pie plate and toast until fragrant, about 12 minutes. Rub the hazelnuts together in a clean kitchen towel to remove the skins. Finely chop.
5. In a small bowl, mix the vinegar with the honey and the mustard. Whisk in the hazel nut and grape seed oils, stir in the hazelnuts and season with salt and pepper.
6. Slice the pork on the bias. Arrange the slices on a platter along with the sweet potatoes and rosemary sprigs. Drizzle with the vinaigrette and serve.
2. Preheat the oven to 375°. 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. Roast the potatoes, turning once, until tender and lightly browned, 40 minutes. Drizzle with the melted butter; keep warm.
3. Meanwhile, in a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil. Scrape most of the spices off the pork and season the meat with salt and pepper. Add the pork to the skillet and sear over moderately high heat, turning, until lightly browned all over, about 5 minutes. Transfer the skillet to the oven. Roast for about 20 minutes, until an instant-read thermometer inserted in the thickest part registers 135° Transfer the meat to a cutting board and let stand for 10 minutes.
4. Spread the hazelnuts in a pie plate and toast until fragrant, about 12 minutes. Rub the hazelnuts together in a clean kitchen towel to remove the skins. Finely chop.
5. In a small bowl, mix the vinegar with the honey and the mustard. Whisk in the hazel nut and grape seed oils, stir in the hazelnuts and season with salt and pepper.
6. Slice the pork on the bias. Arrange the slices on a platter along with the sweet potatoes and rosemary sprigs. Drizzle with the vinaigrette and serve.
Chef
