Add collards, cilantro, fresh peeled garlic, and lemon juice with zest to a food processor and pulse until blended but not pureed. Drizzle in olive oil as the chimichurri mixes. Set aside and reserve till service.
Wedge cut and season sweet potatoes with cinnamon maple and olive oil and place in a preheated 400 degree oven and roast until crispy (approx. 30 min).
Season trimmed pork tenderloins with salt and pepper and sear both sides and place in the oven until desired temperature is reached.
Deglaze the pork tenderloin cooking pan with sweet tea and add blackberries to simmer and reduce to a glaze. Add a drizzle of honey to add additional sweetness.
Once the pork tenderloin has a chance to rest, slice and layer oven roasted sweet potatoes under sliced pork glazed with blackberry sweet tea glaze and garnish with raspberry chimichurri and edible flowers. Then enjoy!
