Roast pork with carrots cooked in toffee, cumin and passion fruit with smoked salt

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For the roast pork

  • 2 x 350g/12¼oz pork tenderloin, trimmed and cut in half
  • 1 tsp vegetable oil
  • 25g/1oz butter
  • ½-1 tsp smoked rock salt (available in specialist delicatessens and online)

For the carrots cooked in toffee

To serve