Honey-glazed roast pork & walnut and sweet potato purée

Delight your Easter guests with honey-glazed roast pork, perfectly paired with a creamy walnut and sweet potato purée that will tantalize their taste buds. This elegant and flavorful dish is perfect for celebrating the special occasion, offering a wonderful blend of sweet and savory flavors. Garnish the roast pork with fresh rosemary and serve with a vibrant spring vegetable medley for a complete feast that everyone will enjoy.

Ingredients

• 1/4 cup honey
• 1/3 cup orange juice
• 3/4 cup brown sugar
• 6 cloves
• 2 lbs roast pork, fat on
• 2 tablespoons vegetable oil
• 2 lbs peeled sweet potatoes
• 2/3 cup single cream (heavy cream, 30% fat)
• 1/8 cup (2 tablespoons) olive oil
• 1 teaspoon flaky sea salt
• zest of 1 orange
• juice of 1 lime
• 1/2 cup roasted walnuts

Directions

1. To make the marinade, pour all the ingredients into a saucepan. Cook over a low heat while stirring until you obtain a very thick syrup. Set aside.
2. Prepare the roast. Spread the oil over the meat then, using a sharp knife, make slashes in the fat.
3. Cook the sweet potato in a pot of salted water. Drain and pour into a narrow container. Add the cream, oil, salt, orange and juice. Blend with an immersion blender until you have a smooth, firm purée. You can make this preparation in advance.
4. Place the roast in the appliance fitted with the plate. Start cooking. After 30 minutes, spread 3 tablespoons of marinade over the fat and repeat the operation 3 times every 5 minutes.
5. Pour the purée and nuts into the serving bowl.
6. Recover the cooking juices. Slice the roast and serve with the purée.

Pro Tip

For an extra touch of acidity, you can add a few drops of balsamic vinegar to the marinade.