Pork Tenderloin and Roasted Sweet Potatoes with Port Sauce (TM5)

• 750 g sweet potatoes, peeled or scrubbed, ends removed, trimmed to fit in feeder
• 500 g shallots, whole or halved vertically to fit in feeder
• 50 g olive oil, plus 1 Tbsp
• 2 tsp fine sea salt
• ¾ tsp ground black pepper
• 5 garlic cloves
• 40 g unsalted butter, diced
• 2 ½ Tbsp fresh thyme leaves
• 1 ½ Tbsp Dijon mustard
• 1 Tbsp fresh rosemary leaves
• 1 ½ tsp smoked paprika
• 2 pork tenderloins (approx. 350 g each)

Port Shallot Sauce

• 30 g olive oil
• 15 g unsalted butter, diced
• 1 Tbsp caster sugar
• 70 g ruby port
• ½ beef stock cube (for 0.5 l), crumbled
  of ½ heaped tsp beef stock paste, homemade
• 200 g water