Trim the pork fillet of all sinew then slice into 1cm medallions.
In a hot pan, splash a little of the anchovy oil, seal the pork on both sides.
In the same pan, fry the onions, garlic and anchovies until soft then de-glaze the pan with port, add the 200ml of the cream and bring to a boil.
Simmer for 5 minutes then add the chopped parsley.
Peel the sweet potato, place into a saucepan. Add the remainder of the cream, bring to the boil and simmer for 3 minutes, then mash.
Serve the pork on a bed of mashed sweet potato, garnish with parsley.
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