* 180g Carrots, peeled and cut into batons
* 150g piece of Swede, peeled and cubed
* A large knob of Butter
* 2 x 225g pieces of Pork tenderloin
* 30ml clear Honey
* 30ml cold pressed Rapeseed oil
* Grated Zest of half an Orange
* A pinch Chinese Five spice
* Salt and Pepper
* Italian Parsley, finely chopped

===Method===
* Place the Carrots, Swede and Butter in a vacuum bag.
* Season and seal.
* Add to the water bath and cook for 1½ hours.
* Meanwhile, mix the Honey, Oil, Orange zest, Chinese Five spice and seasoning in a bowl.
* Add the Pork and coat with the Marinade on all sides.
* Cover and place in the Fridge for at least 1 hour.
* Place in a vacuum bag and seal.
* Once the cooking time is up for the Vegetables, reduce the water bath temperature to 56.5°C (''134°F'') (for medium rare) or 60°C (''140°F'') (for medium).
* Add the Pork to the bath, leaving the pouch containing the Vegetables where they are, and cook for 1½-2½ hours.
* Pre-heat to high, a pan containing a little Oil.
* Remove the pouches from the water bath.
* Open and drain the one containing the Pork and Sear for about 30 seconds on each side.
* Cut the Pork into slices and serve with the drained Vegetables.
* Sprinkle the Vegetables with the chopped Parsley

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