Ingredients

• 2 x 350g/12¼oz pork tenderloin
• trimmed and cut in half
• 1 tsp vegetable oil
• 25g/1oz butter
• ½-1 tsp smoked rock salt (available in specialist delicatessens and online)
• 2 large carrots
• peeled
• 50g/2oz sugar
• 1 large tsp ground cumin
• 25g/1oz butter
• 20 baby carrots
• trimmed
• 1 large passion fruit
• seeds only
• salt and freshly ground black pepper
• 2 punnets borage shoots or mustard cress

Directions

• Preheat the oven to 200C/400F/Gas 6. Pat the pork fillet dry with kitchen paper. Be sure not to season the pork with salt before cooking.
• Heat an ovenproof frying pan until hot
• add the vegetable oil and pork and fry until golden-brown on all sides.
• Add the butter and trasnfer to the oven to roast for 6-8 minutes. The meat will still be quite pink on the inside
• so you may wish to cook it for longer.
• When cooked to your liking
• remove the pork from the oven and leave to rest in a warm place
• covered.
• For the carrots cooked in toffee
• slice the large carrots on a mandoline (or with a potato peeler) into wide thin strips.
• Heat a frying pan until hot
• add the sugar and cook for a couple of minutes until slightly brown. Whisk in the butter and cumin to make a light toffee.
• Add the carrot ribbons to the toffee
• stirring constantly so they are completely covered. Remove the pan from the heat and set the pan aside for the carrots to continue cooking.
• Bring a pan of salted water to the boil
• add the baby carrots and boil for 1-2 minutes until tender
• but still with a little crunch. Drain and set aside.
• Stir the passion fruit seeds into the toffee
• then add the baby carrots and mix to coat thoroughly. Season with salt and freshly ground black pepper.
• To serve
• cut the meat in half lengthways and season with the smoked rock salt. Place the slices of pork onto each plate and spoon the carrots over the pork
• spilling some of the juice onto the plate. Scatter the borage leaves on to the finish dish and serve.