- 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
- 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.