Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/4-inch rounds. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping rounds halfway through cooking, until golden-brown, 24-26 min.

While sweet potatoes roast, pat pork dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden, 2-3 min per side. When pork is golden, transfer to another baking sheet. Roast, in the top of the oven, until cooked through, 10-12 min.**

While sweet potatoes and pork roast, trim green beans. Peel, then mince or grate garlic.

In a small pot, add BBQ sauce, blueberry jam, 2 tbsp butter, and 1 tbsp water (dbl both for 4 ppl). Heat the pot over medium-low heat. Cook, stirring often, until blueberry BBQ sauce is warmed through, 2-3 min. Remove the pot from heat and set aside.

Reheat the same large non-stick pan (from step 2) over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans. Cook, stirring occasionally, until tender, 5-6 min. Add tomatoes and garlic. Cook, stirring occasionally until tomatoes start to blister, 2-3 min. Season with salt and pepper.

Thinly slice pork. Divide pork, sweet potatoes and veggies between plates. Spoon blueberry BBQ sauce over pork.