Spiced Pork Tenderloin With Hazelnut Vinaigrette

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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

1/4 cup extra-virgin olive oil

4 rosemary sprigs

Salt and freshly ground pepper

2 tablespoons unsalted butter, melted

1/2 cup raw hazelnuts

3 tablespoons sherry vinegar

1 tablespoon honey

2 teaspoons Dijon mustard

1/4 cup hazelnut oil

1/4 cup grapeseed oil

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