• 

  sweet potatoes peeled or scrubbed, ends removed, trimmed to fit in feeder

  750 g
• 

  shallots whole or halved vertically to fit in feeder

  500 g
• 

  olive oil plus 1 Tbsp

  50 g
• 

  fine sea salt

  2 tsp
• 

  ground black pepper

  ¾ tsp
• 

  garlic cloves

  5
• 

  unsalted butter diced

  40 g
• 

  fresh thyme leaves

  2 ½ Tbsp
• 

  Dijon mustard

  1 ½ Tbsp
• 

  fresh rosemary leaves

  1 Tbsp
• 

  smoked paprika

  1 ½ tsp
• 

  pork tenderloins (approx. 350 g each)

  2

Port Shallot Sauce

• 

  olive oil

  30 g
• 

  unsalted butter diced

  15 g
• 

  caster sugar

  1 Tbsp
• 

  ruby port

  70 g
• 

  beef stock cube (for 0.5 l) crumbled

  ½
  ½ heaped tsp beef stock paste, homemade
• 

  water

  200 g