Brined Pork Fillet with Sweet Potato Puree and Honey Jus – Peter Bouchier

Ingredients

• 2 pork fillets
• ½ cup rice vinegar or mirin
• ½ cup salt
• ½ caster sugar
• Puree:
• 50g butter
• 4 shallots, finely diced
• 2 garlic cloves, crushed
• 2 sweet potatoes, peeled, diced
• 3 large carrots, peeled, diced
• 1 cup pure cream
• Jus:
• 2 cups chicken stock
• 1 bay leaf
• 2 tablespoons honey
• Salt and pepper
• Oil