Ingredients

• 275ml/10fl oz freshly squeezed carrot juice
• 1 large piece fresh ginger
• peeled
• finely chopped
• squeezed in a clean tea towel to collect the juice
• 110g/4oz salted butter
• salt and freshly ground black pepper
• 4 King Edward or other floury potatoes
• peeled
• cut into cubes
• 2 tbsp olive oil
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 12 garlic cloves
• skin on
• 2 x 375g/13oz pork fillets
• trimmed
• 25g/1fl oz rapeseed oil
• 2 tbsp clear honey
• 4 tbsp sesame seeds

Directions

• Preheat the oven to gas 200C/400F/Gas 6.
• Place the carrot juice and ginger juice into a pan over a medium heat and bring to the boil. Cook to reduce to about 150ml/5fl oz of liquid
• then slowly whisk in 30g/1oz of the butter. Season
• to taste
• with salt and freshly ground black pepper and set aside.
• Heat a frying pan and add 50g/2oz of the butter and the olive oil. Add the potatoes and fry over a high heat until starting to become golden-brown.
• Add the herbs and garlic and continue to fry until the potatoes are cooked through.
• Heat a clean frying pan until hot
• add the rapeseed oil and remaining 30g/1oz butter. Once the butter is foaming
• add the pork fillets and fry
• turning occasionally
• until golden-brown on each side. Season
• to taste
• with salt and freshly ground black pepper.
• Remove from the pan and place onto a plate. Drizzle with the honey and coat well with the sesame seeds.
• Transfer the honey and sesame-coated pork fillets to a trivet in a roasting tray and place into the oven to cook for 10-12 minutes
• or until completely cooked through. Remove from the oven and leave to rest in a warm place for five minutes.
• To serve
• carve the pork into thick diagonal slices. Spoon the potatoes into the centre of each plate. Top with the pork and spoon over the carrot and ginger sauce.