Before starting, preheat the oven to 475°F.Wash and dry all produce. Peel, then cut sweet potatoes into 1/4-inch rounds. Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-23 min.

Meanwhile, 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 (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side. Transfer pork to an unlined baking sheet. Roast in the top of the oven until cooked through, 7-10 min.**

Meanwhile, trim snap peas.

Reheat the same pan (from step 2) over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then snap peas and onions. Cook, stirring occasionally, until tender, 5-6 min. Add garlic puree. Cook, stirring occasionally, until coated, 1 min.Season with salt and pepper, to taste.

Meanwhile, add BBQ sauce, blueberry jam, 2 tbsp (4 tbsp) butter and 1 tbsp (2 tbsp) water to a small pot. Heat over medium-low heat. Cook, stirring often, until blueberry BBQ sauce is warmed through, 3-5 min. Remove the pot from heat and set aside.Season with salt and pepper, to taste.

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