Wellington pork topped with creamy herb sauce - Trois fois par jour

Ingredients

• 1 roll of flaky pastry, store-bought
• 1 egg, whisked (to baste)
• Salt & pepper, as preferred
• 1 580 g of Canadian Pork loin (or 600g of beef butt tenderloin)
• 1 tablespoon of vegetable oil
• 2 tablespoons of vegetable oil (or butter)
• 1 shallot, chopped
• 1 garlic clove, chopped
• ½ a sweet potato(1 cup), shredded
• 1 carrot (½ cup), shredded
• 5 – 6 Medjool dates (¼ cup), pitted and chopped
• 2/3 cup of vegetable broth
• 1/2 a lemon’s juice
• 1 tablespoon of butter
• 3 shallots (1 cup), chopped
• 1 1/2 cup of 35 % cream
• 1/2 cup of fresh herbs, chopped (dill, thyme, oregano, chives, basil, etc.)
• 1/2 teaspoon of salt
• Pepper, as preferred