Take it out of the oven and let it cool. Once it cools, discard skin and mash the flesh and set aside.

Pre-heat the oven to 375ºF.

Mix flour, baking powder, sugar, salt, baking soda in a bowl. Add butter to the bowl and mix with your hands or a pastry cutter, to cut the butter into dry mixture until it resembles coarse meal. That means, until the butter is incorporated into the dry mixture.

Mix buttermilk and sweet potato in a bowl. Add it to the flour and butter mixture. Mix minimally, just enough to incorporate the dry and wet.

Pre-heat oven to 400ºF.

In a cast iron skillet, or oven-safe skillet heat 1 tablespoon of olive oil over medium high heat. Rub the pork tenderloin with 1 tablespoon of olive oil, the salt and the freshly ground pepper. When the pan is hot, put the pork tenderloin in. Sear on all sides for about 2-4 minutes on each side, rolling the tenderloin around, until it’s browned and nicely seared. Add rosemary to the pan and one tablespoon of butter. Let the butter melt on the side of the pan with the rosemary to infuse it with the taste of the fresh herb and baste the pork with the butter.

Once the pork is all seared, put pan in the oven and let the pork roast for around 20 minutes. Check the internal temperature with a meat thermometer and make sure it reads at least 145ºF.

Transfer to a cutting board and let the meat rest for at least 10 minutes.

Mix all ingredients in a small sauce pan, bring to a boil over medium high heat. Cover and reduce heat to medium low and simmer for about 45 minutes. Check every 10 minutes to stir and also add a tablespoon of water if necessary, and turn down heat if it’s burning the chutney.

Remove cinnamon stick and let cool.