Caribbean Roast Pork with Potato Salad

Ingredients:

• 2 sweet potatoes (about 600 g), peeled and chopped
• 2 large eggs
• 1 mango, peeled and chopped
• 1 small jalapeño, chopped
• 4 green onions, thinly sliced
• 1/4 cup vegetable oil
• 3 tablespoons of apple cider vinegar
• 1 tbsp + 1 tsp brown sugar
• 1 large pork tenderloin (about 600 g), trimmed
• 2 tsp ground allspice
• 1/4 cup Dijonnaise (a mixture of Dijon mustard and mayonnaise)

Preparation:

1. Preheat oven to 375°F (190°C). Place the sweet potatoes in a saucepan and cover with water to a depth of 1 inch (2.5 cm). Bring to a boil, then reduce heat and add the eggs. Cook until the sweet potatoes are tender and the eggs are hard-boiled, 10 minutes; drain and set aside.
2. Meanwhile, prepare the mango sauce.:
   
   In a food processor, combine the mango, chili pepper, half the green onion, 2 tablespoons each of water and vegetable oil, 1 tablespoon of vinegar, and 1 teaspoon of brown sugar until smooth; season with salt and pepper to taste. Set aside.
3. Make a slit down the center of the pork tenderloin, 2 cm from the bottom edge; open it like a book. Cover the meat with plastic wrap; pound with a rolling pin to a thickness of 2.5 cm. Season with salt and pepper; rub with the remaining 1 tablespoon of brown sugar and allspice.
4. In an oven-safe skillet, heat the remaining 2 tablespoons vegetable oil over medium heat. Add the pork; cook until browned, about 3 minutes per side. Transfer the skillet to the oven and bake until the meat is cooked through, 5 minutes. Transfer the pork to a board; let rest.
5. Peel and chop the eggs. Mix the Dijonnaise with the remaining 2 tablespoons vinegar; toss with the sweet potato, eggs, remaining green onions, 3/4 tablespoon salt, and freshly ground black pepper to taste. Serve the pork with potato salad and mango sauce.