• 1/3 cup kosher salt
  • 1/3 cup sugar
  • 1 pork tenderloin, about 2 pounds
  • 2 tablespoons paprika
  • 1/2 tablespoon ancho chili powder
  • 1/2 tablespoons ground cumin
  • 1 teaspoon dark brown sugar
  • 1 tablespoon extra virgin olive oil plus extra for painting tenderloin
  • 2 sweet potatoes, peeled, 1/2-inch dice
  • 1/4 cup scallions plus extra for garnish
  • 1/2 tablespoon garlic
  • 4-5 leaves sage, chiffonade, plus whole leaves for garnish
  • kosher salt and freshly ground black pepper to taste


  1. The day before, in a large pitcher, combine the salt and sugar with eight cups of water, and stir to dissolve. Place the tenderloin in a large bowl and pour the brine over it. If the tenderloin isn’t covered, make more brine and add it to the bowl. Cover and refrigerate overnight.
  2. Place the roasting pan in the Breville Smart Oven® and preheat to 450° convection.
  3. Make the spice rub: In a small bowl, combine the paprika, chili powder, cumin, and brown sugar. Drain and rinse the tenderloin and pat dry. Coat the tenderloin with the spice rub, and using a pastry brush, brush on some oil.
  4. In a large bowl, combine the sweet potatoes, one tablespoon of olive oil, scallions, garlic, and sage, and season to taste.
  5. Transfer the potatoes to the hot roasting pan and top with the spice-rubbed pork. Bake for 18 minutes or until desired doneness.
  6. Transfer the tenderloin to a cutting board, allow to rest about 5 to 7 minutes. Thinly slice the tenderloin on the bias.
  7. To serve, place a bed of the sweet potatoes down, top with tenderloin slices. Garnish with whole sage leaves and remaining sliced scallions.