Premium Reserve Pork® Short-Loin Yellow Curry With Eggplant Demi

• Peel and cube the sweet potato and boil in salted water until soft.
• Transfer the potato to a blender and add coconut milk, water, curry, cinnamon, clove, agave and salt. Blend until smooth.
• Transfer the curry to a saucepan, bring to a boil and simmer for 20 minutes, until it thickens to a nice purée. Add more agave and salt to desired taste.

Eggplant Demi

• Turn the oven up to 400°F. Cut eggplants in half and roast until dry and a little charred. Once charred, cut eggplants into pieces and set aside.
• In a saucepan, add sugar and cook over medium heat until the sugar turns  a golden color, then add water, eggplant, vanilla, salt and pepper. Cover and cook for 20 minutes.
• Drain the eggplant, saving the liquid. Return liquid to the saucepan and reduce by half. Mix cornstarch and water to create a slurry, then add to demi little by little, until the sauce thickens to your liking.