Orange Basil Sweet Potatoes & Pork

Orange Basil Sweet Potatoes & Pork 

1 large sweet potato, peeled, cubed and baked
juice and zest of 1 orange, divided
3 Tbs. fresh basil, divided
sea salt and pepper
1 Tbs. coconut oil
3/4 lbs. pastured ground pork
2 Tbs. balsamic vinegar

 

Combine the sweet potato, half the orange juice, and zest, 1 Tbs. basil, plenty of sea salt, and coconut oil in the basin of a food processor. 
Whir and whip until smooth.

 

Meanwhile, brown the pork over medium heat in a medium skillet, breaking up large pieces with the back of a wooden spoon or spatula. Just as the fat is rendering, season liberally with salt and pepper, and add the remaining orange juice and zest. 

Continue cooking until most of the “juice” has evaporated. Stir in balsamic vinegar and fresh basil. Cook 3-4 minutes longer.

 

Serve the pork over the sweet potato, drizzling with extra balsamic, if desired, and garnishing with fresh oranges wedges and basil leaves.