• 2.5 lbs boneless pork tenderloin

Place pork into a greased slow cooker.

• 1/2 cup low-sodium chicken broth (or low-sodium vegetable broth)
• 1/2 cup balsamic vinegar
• 1 Tbsp worcestershire sauce
• 1 Tbsp low sodium soy sauce (or tamari)
• 1 Tbsp honey
• 1/2 tsp crushed red pepper flakes
• 2 garlic cloves (chopped, or 1/2 tsp garlic powder)

Add to a small bowl and stir to combine.

Pour mixture over the pork.  Stir slightly.

• 4 small sweet potatoes (or regular baking potatoes, left whole)

After scrubbing the potatoes clean, place on top of the pork in the slow cooker.

Cook on low for 6-8 hours (or on high for 4 hours).

• 1 Tbsp olive oil
• 1 garlic clove (finely diced, or 1/4 tsp garlic powder)
• 3 bell peppers (any color or variety, seeded and cut into strips)
• 1 white onion (or red onion, thinly sliced)
• 8 oz white mushrooms (sliced)

(This will make enough sautéed vegetables for the Encore Balsamic Pork and Pepper Quesadillas, or you can reduce the amount of veggies by half.)

About 20 minutes before serving:  add oil to a large skillet over medium-high heat.  Add vegetables and sauté for 5 minutes or until slightly tender.  (Save half of these sautéed vegetables for the Encore Balsamic Pork and Pepper Quesadillas.)

Remove the potatoes from the slow cooker and transfer to a serving platter or individual plates.  With the pork still in the slow cooker, shred with 2 forks and allow the pork to soak up the juices momentarily.  (If serving the quesadillas another night, set aside 2 cups of pork.)

Slice and fluff the sweet potatoes, and then top with pork, some of the juice and sautéed vegetables.