Preheat the oven to 190 C/gas mark 5. Leaving the sweet potato whole, pierce them all over with a fork and bake for 35-45 minutes or until tender.
Spread the ground almonds on a baking sheet and cook for a few minutes until evenly golden-watch them like a hawk, they burn easily. Put them in a bowl to cool.
Finley zest the oranges then take two, cut off both ends and, standing them on a flat end, cut off their pith with a small, sharp knife, working from top to bottom following the curve of the fruit. Segment these two oranges. Add the zest to the almonds along with the drained segments, then thinly slice the garlic and chop the parsley and add those, along with the honey and oregano. Mix well and season. Squeeze the juice from the remaining two oranges; pour into a bowl with the olive oil and season.
Slice each pork fillet lengthwise, almost but not all the way through., and open out like a book. Divide the almond mixture between the fillets. Bring the edges of the meat together and tie with string at 2.5cm intervals. Place in a dish and pour over the orange and olive mix.
Remove the fillets from the marinade and season all over. Heat a roasting-tin on the hob and seal them all over on a medium to high heat for three to four minutes. Transfer to the oven and roast for eight to ten minutes or until cooked through. Remove from the tin and leave to rest in a warm place, covered with foil.
Remove the sweet potato from the oven. Leave to cool slightly before peeling. Mash well, stir in the harissa and season.
For the pork sauce, add any of the remaining marinade and cooking juices to the roasting-tin, bring to the boil and whisk in the butter.
Season and serve with the pork , slice, and the sweet potato mash.
(Annie Nichols in The Sunday Telegraph-Stella) (Sainsbury’s magazine)
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