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Preheat the oven to 200°c / 400°f / gas mark 6
Parboil the sweet potatoes in salted water for approximately 5-10 mins.
Season the loin with salt and pepper and seal on both sides in a very hot pan.
Slice the onions and place them in a roasting pan. Place the sealed loin on top.
Put the garlic, shallots, parboiled potatoes, bayleaf and thyme in the pan surrounding the loin and place in the oven to roast for 30 minutes.
Take the tray out and drizzle everything with the honey. Place back in the oven for 10 minutes.
Remove all the contents of the roasting tray with a slotted spoon and set aside to keep warm. You should be left with a liquor in the bottom of the tray. Add the mustard, white wine, and double cream and incorporate with a whisk.
To serve, place all the vegetables on a large plate. Slice the loin into steaks and arrange on top then drizzle the mustard sauce over the loin.
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