Ingredients

• 2 lbs Sliced pork tenderloin
• 1 packet LXV Spice
• 1/2 bottle white wine 1/2 bottle
• 4 cups blueberries
• 4 sweet potatoes
• 4 cups cream
• 4 cups vegetable stock
• 4 cloves garlic
• 1 tbsp black pepper
• 2 tbsp salt

Method

1. Start by adding blueberries, white wine, a pinch of salt and 2 tsp lxv spice to the pot and bring to a boil. Once boiling, reduce to a low simmer and reduce until wine is almost gone.
2. Start by peeling the sweet potato and cubing it. Add sweet potato, garlic, veggie stock, the 2 tsp LXV Spice, and cream into a pot and bring to a boil. Once boiling, reduce to simmer for 20 minutes or until soft. Set aside some of the liquid and add the contents of the pot into a blender. If the mixture is too thick add liquid as needed. Salt to taste.
3. Next, season the pork with salt, pepper, and the remaining LXV Spice. Bring cast iron or large pan with olive oil up to temp on high heat. Sear both sides of the pork until golden brown on either side. Once seared move the pan to the oven and set it to 400° f to finish cooking for roughly 5 minutes (depending on the thickness of the pork) until fully cooked. Set pork aside to rest for five minutes before slicing. Once rested plate the sweet potato purée on the desired platter followed by slices of pork. Then neatly take your blueberry reduction and pour it lightly over the slices of pork. Place remainder of blueberry reduction into a sauce bow or gravy boat for the table.

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