Fillet of pork with honey and sesameseeds,carrotand ginger sauce

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 groundblack pepper
- 4 King Edward or other floury potatoes,peeled,cut into cubes
- 2 tbsp olive oil
- 1 sprig freshro semary
- 1 sprig fresh thyme
- 12 garlic cloves,skin on
- 2 x 375g/13oz pork fillets , trimmed
- 25g/1fl oz rape seed oil
- 2 tbsp clear honey
- 4 tbsp sesame seeds

1. Preheat the oven to gas 200C/400F/Gas 6.
2. 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 slowlywhisk in 30g/1oz of the butter. Season, to taste, with salt and freshly groundblack pepperand setaside.
3. Heat a frying pan and add 50g/2oz of the butter and the olive oil. Add the potatoesand fry over a highheatuntil starting to becomegolden-brown.
4. Add the herbs and garlic and continueto fry untilthe potatoesare cookedthrough.
5. Heat a clean frying pan untilhot,add the rapeseedoil and remaining30g/1oz butter. Once the butter is foaming,add the pork fillets and fry, turningoccasionally,untilgolden-brown on eachside. Season, to taste, with salt and freshly groundblack pepper.
6. Remove from the pan and place onto a plate. Drizzle with the honey and coatwell with the sesameseeds.
7. Transferthe honey and sesame-coatedpork fillets to a trivetin a roastingtray and place into the ovento cookfor 10-12 minutes,or untilcompletelycookedthrough.Remove from the ovenand leave to rest in a warm place for five minutes.
8. To serve, carve the pork into thickdiagonalslices.Spoon the potatoesinto the centreof eachplate. Top with the pork and spoonover the carrotand ginger sauce.