Pork Tenderloin with Tamarind and Ancho Chile, Golden Sweet Potato and Roasted Scallions

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the pork tenderloin dry with paper towels and set aside.

2. 2

   In a large bowl, whisk together the tamarind paste, honey, 2 tablespoons / 30 ml olive oil, garlic, ground ancho chile, ground cumin, smoked paprika, Dijon mustard, soy sauce, lime juice, salt, black pepper, and water until you have a thick but brushable marinade.

3. 3

   Coat the pork tenderloin with half of the marinade and let it rest for 15 minutes at room temperature. Reserve the remaining marinade for brushing during roasting.

4. 4

   Place the sweet potato on a large baking tray. Add 1 tablespoon / 15 ml olive oil and 2 tablespoons of the reserved marinade. Toss well to coat the sweet potato cubes.

5. 5

   Add the scallions to the tray, turning them in the juices so they are lightly coated, and leave space in the center for the pork.

6. 6

   Place the pork tenderloin in the center of the tray. Roast for 15 minutes at 220 °C / 425 °F.

7. 7

   Remove the tray, stir the sweet potato, turn the scallions, and brush the pork with the reserved marinade. Return to the oven for 15 to 20 more minutes at 220 °C / 425 °F, or until the thickest part of the pork reaches 63 °C / 145 °F.

8. 8

   Remove the tray from the oven. Transfer the tenderloin to a board and let it rest for 8 minutes so it keeps its juices. While it rests, if desired, return the sweet potato and scallions to the oven for 3 to 5 more minutes at 220 °C / 425 °F to deepen the color.

9. 9

   Slice the pork tenderloin into medallions. Serve with the golden sweet potato and roasted scallions, then finish with fresh cilantro and the tray juices.