Spice rubbed tenderloin of pork_

							Spice rubbed tenderloin of pork, sweet potato “brulee” peppers and asparagus

Spice rub:
2 tsp turmeric
2 tsp paprika
1 tsp ground cumin
½ tsp ground cinnamon
2 tsp kosher salt
2 tsp sugar

2 pork tenderloins cleaned
2 yams
1 Idaho potato
1 bunch of asparagus
1 red pepper
1 yellow pepper
2 cups canola oil plus more for searing pork
1cup apple cider
¼ cup honey
¼ cup sugar in the raw
¼ cup brown sugar
¼ cup butter

        Prepare spice rub and coat pork. Preheat oven to 350 degrees. Peel yams and
potato, cut into smaller pieces and cook in boiling water until done. Combine honey and
apple cider and reduce until thick and syrupy. In a sauté pan, Sear pork all over and
transfer to a baking sheet. Trim peel and blanch asparagus. Seed and julienne the red
pepper. Put vegetables aside to sauté later. Put potatoes through a ricer, add brown
sugar, butter and a pinch or two of salt. Keep warm. Put pork in oven for 15 minutes,
remove and let rest for 15 minutes. Put mashed sweet potatoes on plates, sprinkle with
sugar in the raw, and carmelize with a crème brulee torch. Slice pork and arrange on
plates. Serve with sautéed vegetable, and cider glaze.

I garnished the plate with a yellow pepper oil and micro greens. Roast a yellow pepper
over an open flame. Peel seed and puree pepper with two cups of oil. Strain through a
cheesecloth lined sieve. Can be prepared several days in advance. Sprinkle plates with
micro greens for garnish.