Slow-Cooked Balsamic Pork Tenderloin with a Honey Dijon Cream and Fried Sweet Potato Pancakes

Slow-Cooked Balsamic Pork Tenderloin with a Honey Dijon Cream and Fried Sweet Potato Pancakes 

What You'll Need:

For the Pork:

2 - 1.5 lb Pork Tenderloins

1 Cup Chicken Stock

1/2 Cup Balsamic Vinegar

1 Tbs Worschester Sauce

1 Tbs Sugar

3 Minced Garlic Cloves

2 Tbs Olive Oil

Combine chicken stock, vinegar, Worschester, sugar and garlic in a bowl and wisk well together. Set aside.

Heat up olive oil in a skillet and get pan hot. Sear the tenderloins for 30 seconds on each side to seal in the juices. Place tenderloins in a crock pot and cover with balsamic mixture.

Set crock pot on low and let meat cook for 6 hours or until insides reach at least 165 degrees. At six hours mine were reading about 175 and they fell apart!

For the Honey Dijon Cream:

1 Cup Heavy Whipping Cream

3-4 Tbs Stone Ground Mustard

1 Tbs sugar

Combine in a small sauce pan and warm. Add more mustard or sugar to taste. This sauce is so easy and is great over fried chicken or pork - it is my favorite!!

For the Fried Sweet Potato Pancakes

2 Peeled Sweet Potatoes

1 Beaten Egg

1 Tbs Flour

1/4 Tbs Baking Powder

1/4 Tbs Brown Sugar

1/4 Tbs Sea Salt

1/4 Cup Olive Oil or Veggie Oil

Using a grater (I used my larger grater piece on my mandolin) and shred both sweet potatoes (bear with me this takes a little elbow grease). You could use a food processor as well.

Combine raw shredded potatoes, beaten egg, flour, baking powder, sugar and salt with your hands and mix well.

Heat olive oil in a large skillet. Using your hands form small patties and cook 3-4 at a time in skillet for about 4-3-4 minutes on each side. Flip carefully as they break easily.

Serve:

Using a large serving fork, break apart your pork and get a big scoop (let the juices drain). Serve on plate and drizzle honey Dijon cream over. Serve sweet potatoes with sea salt and ketchup (or cinnamon whipped cream would be good). 

I also served with some fresh greens.

Enjoy!