Sugar and Salt Pork with Roasted Sweet Potatoes and Preserved Lemons
- 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.
- 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.
- 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.
- 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.
- To assemble dish: Arrange the sweet potatoes on a plate and slice the pork tenderloin in to 3-inch medallions.
- Place the pork on top of the sweet potatoes and garnish with the preserved lemon slices.
- Drizzle with extra-virgin olive oil and sea salt.
sugar, kosher salt, cold water, star anise, bay leaves, black peppercorns, pork tenderloin
Taken from www.foodnetwork.com/recipes/sugar-and-salt-pork-with-roasted-sweet-potatoes-and-preserved-lemons-recipe.html (may not work)