Iberico Pork, Blueberry Au Poivre, Sweet Potato Recipe

Preheat and season

Preheat oven to 400°F (200°C). Pat the pork loin dry with paper towels. Rub olive oil over the surface, then season evenly with kosher salt, black pepper and smoked paprika on all sides.

Sear

Heat a heavy ovenproof skillet over medium-high heat until hot. Add 1 tablespoon unsalted butter. When butter foams, add the pork loin and sear without moving for 2-3 minutes until a deep golden-brown crust forms. Turn to sear all sides, about 6-8 minutes total.

Roast

Add crushed garlic cloves and thyme sprigs to the pan. Transfer skillet to the preheated oven and roast until internal temperature reaches 135°F (57°C) for medium-rare to medium (about 8-12 minutes, depending on thickness). Remove pork to a cutting board, tent with foil and rest 8-10 minutes; carryover will bring it to about 140°F.

Sauté shallot

While the pork rests, wipe out the skillet leaving browned bits. Return to medium heat and add the minced shallot. Sauté 1-2 minutes until translucent, scraping up fond.

Flambé (optional) and deglaze

Add the brandy or cognac and carefully ignite with a long match or let it bubble to reduce for 30 seconds to 1 minute to burn off alcohol, stirring to deglaze and lift browned bits.

Simmer sauce

Add blueberries, lightly crushed green peppercorns, chicken stock, balsamic vinegar and honey. Bring to a gentle simmer and cook 5-7 minutes until blueberries start to break down and sauce thickens slightly. Use a spoon to mash some berries for body but leave some whole for texture.

Finish and mount

Remove from heat and whisk in cold cubed butter one piece at a time to emulsify and gloss the sauce. Taste and adjust seasoning with 1/4 tsp kosher salt and more pepper if desired. Keep warm.

Cook sweet potatoes

Place cubed sweet potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil. Reduce to a simmer and cook 12-15 minutes until very tender and easily pierced with a fork. Drain well.

Mash and finish

Return drained sweet potatoes to the hot pot to dry briefly over low heat for 1 minute. Off heat, add butter, warm milk, maple syrup, ground cinnamon, kosher salt and black pepper. Mash with a potato masher or use an immersion blender for a super-smooth purée. Adjust consistency with additional milk if needed.

Keep warm

Cover and keep warm until ready to plate.

Slice the rested Iberico pork into 1/2-inch medallions. Spoon a smear of sweet potato purée onto warm plates. Fan 3-4 pork medallions over the purée and spoon warm blueberry au poivre sauce over the pork and a little around the purée.

Finish with a small pinch of flaky sea salt over the pork, scatter microgreens or minced parsley, and serve immediately.