Remove the pork from the packaging, rinse and pat dry. In a bowl, mix the vinegar, salt and sugar with two cups of water. Add the pork and weigh it down so it is covered with the brine. Refrigerate for 2 hours.
Meanwhile, make the puree by melting the butter in a saucepan over medium - high heat. Cook the shallots in the butter for 5 minutes or until translucent. Add the garlic and cook for a further minute. Add the sweet potatoes and carrots. Cook for 10 minutes . Add the cream and cook for a further 20 minutes or until the sweet potatoes are cooked . Use a masher or stick blender to make a puree. Check for seasoning. Cover and keep warm until ready to serve.
Make the jus by pouring the chicken stock into a medium saucepan over high heat with the bay and honey. When boiling, reduce heat to medium and cook for 20 minutes or until reduced to a sticky jus.
Preheat the oven to 140°C/130°C fan. Remove the pork from the brine, drain and pat dry. Rub with a little oil and season with salt and pepper. Place on a rack above a baking tray and cook for 20 - 30 minutes depending on size. Remove from heat. While the pork is in the oven, preheat the grill hot plate or BBQ. Sear the pork for 45 seconds on each side to get attractive grill bars. Slice. Serve with sweet potato puree and sticky honey jus.
