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Spiced Pork Tenderloin with Hazelnut Vinaigrette
Ingredients
  • 1 tablespoon finely chopped dried orange peel
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground coriander
  • 1 tablespoon ground sumac (see Note)
  • 3 pounds pork tenderloin
  • 3 pounds small sweet potatoes, unpeeled, quartered lengthwise
  • ¼ cup extra-virgin olive oil
  • 4 rosemary sprigs
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter, melted
  • ½ cup raw hazelnuts
  • 3 tablespoons sherry vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • ¼ cup hazelnut oil
  • ¼ cup grapeseed oil
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