Bacon, of course ~~~~~~~~~ 1.5lbs of Pork Tenderloin 3 strips of thick cut bacon cut into 1” pieces Salt Pepper 1 tbs dried oregano 1/2 tbs cumin 1 tbs flour 1 onion rough chopped 1 bay leaf 3 carrots cut into 1” pieces About 3 c of small fingerling potatoes 1 c crimini mushrooms 1 head of garlic, peeled and lightly smashed 3 roma tomatoes cut in 1” pieces 1 jalapeno pepper minced 2 limes juiced 1 c chicken broth 1/2 cup of dry white wine Sauce 1 tbs butter Fresh parsley and thyme 1 lime if needed Season tenderloin with salt and pepper and herbs (except bay leaf). Sprinkle with a bit of flour and set aside. In a heavy pan, cook bacon until crisp. Move bacon to a spare plate and cover and store for garnish. In same pan, brown all sides of the tenderloin. Move meat back to plate. Saute onions in same pan. If your pan is the insert from your slow cooker, you can place all the remaining ingredients in the pot and put the meat on top. Otherwise, deglaze pan with wine and pour into base of slow cooker. Place remaining ingredients in cooker and put the meat on top. Set the cooker for low and allow to cook for 9 hours. Move meat to broiler safe pan, sprinkle bacon around it and place under broiler for about 5 minutes to get a nice crust and warm the bacon. At the same time, move veggies to serving bowl, and move all remaining liquid into a sauce pan. Add butter and cook until reduced by about half. Taste and add more lime juice if desired. Season as needed with salt and pepper. No need to strain the sauce. Cut meat across the grain, as much as possible, plate and drizzle with sauce and serve alongside veggies. Garnish with fresh herbs rough chopped.

Veggies ~~~~~~~~~~ 1.5lbs of Pork Tenderloin 3 strips of thick cut bacon cut into 1” pieces Salt Pepper 1 tbs dried oregano 1/2 tbs cumin 1 tbs flour 1 onion rough chopped 1 bay leaf 3 carrots cut into 1” pieces About 3 c of small fingerling potatoes 1 c crimini mushrooms 1 head of garlic, peeled and lightly smashed 3 roma tomatoes cut in 1” pieces 1 jalapeno pepper minced 2 limes juiced 1 c chicken broth 1/2 cup of dry white wine Sauce 1 tbs butter Fresh parsley and thyme 1 lime if needed Season tenderloin with salt and pepper and herbs (except bay leaf). Sprinkle with a bit of flour and set aside. In a heavy pan, cook bacon until crisp. Move bacon to a spare plate and cover and store for garnish. In same pan, brown all sides of the tenderloin. Move meat back to plate. Saute onions in same pan. If your pan is the insert from your slow cooker, you can place all the remaining ingredients in the pot and put the meat on top. Otherwise, deglaze pan with wine and pour into base of slow cooker. Place remaining ingredients in cooker and put the meat on top. Set the cooker for low and allow to cook for 9 hours. Move meat to broiler safe pan, sprinkle bacon around it and place under broiler for about 5 minutes to get a nice crust and warm the bacon. At the same time, move veggies to serving bowl, and move all remaining liquid into a sauce pan. Add butter and cook until reduced by about half. Taste and add more lime juice if desired. Season as needed with salt and pepper. No need to strain the sauce. Cut meat across the grain, as much as possible, plate and drizzle with sauce and serve alongside veggies. Garnish with fresh herbs rough chopped.