Ingredients

• 2 pork tenderloins (2-3 pounds total weight)
• 1 onion - thinly sliced
• 2 stalks celery - diced
• 3 carrots - 1/2 inch slices, on the diagonal
• 1 tablespoon brown sugar
• salt, pepper, garlic powder, Creole seasoning, Herbs de Provence (to taste)
• 1 cup chicken broth
For sauce:
• 1 tablespoon butter
• 1 tablespoon flour
• 1/2 cup dry white wine (or leftover champagne)
• 2 tablespoons sour cream

Instructions

1. Layer onion, celery and carrots on bottom of slow cooker.
2. Season tenderloins with salt, pepper, garlic powder, Creole seasoning and Herbs de Provence.
3. Place tenderloins on top of vegetables in slow cooker.
4. Sprinkle with brown sugar.
5. Pour chicken broth over and cook on low 6 hours or until tender.
To make sauce:
6. Melt butter in skillet over medium high heat.
7. Add flour and stir continuously about 2 minutes.
8. Add white wine and stir until combined.
9. Using a turkey baster, collect juices from slow cooker and add to sauce.
10. Simmer until sauce is slightly thickened.
11. Remove from heat and add sour cream, stirring well to combine.
12. Slice tenderloin, place meat and vegetables over cooked egg noodles and spoon sauce over all.
Serves 4 generously.