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.

We got the inspiration to make this dish from the Betty Crocker Cookbook it is very tasty and very easy to make (even easier to eat :-0) If you like you can Sprinkle Parmesan Cheese onto the chicken and potatoes like we have done; really gives it something extra. This feeds 2 people. 2 Large boneless skinless chicken breasts 1/2 teaspoon salt 1/3 cup mayonnaise or salad dressing 3 tablespoons American Yellow mustard 1 tablespoon vegetable oil 1/2 teaspoon pepper (or more to taste :-)) 2 cloves garlic, finely chopped As many small red potatoes as you think you can eat cut into quarters. Chopped fresh chives, if desired Parmesan Cheese, if desired 1. Heat oven to 350 degrees F (170 C) . Line broiler pan with foil. Spray rack of broiler pan with cooking spray. Arrange chicken on center of rack in broiler pan; sprinkle both sides with salt. 2. In large bowl, mix mayonnaise, mustard, oil, pepper and garlic; brush about 3 tablespoons mixture (or more to taste) on chicken. Add potatoes to remaining mayonnaise mixture; toss. Arrange potatoes and chicken. 3. Bake uncovered 45 - 50 minutes, turning potatoes halfway through cooking, until potatoes are tender and juice of chicken is clear when center of thickest part is cut (170 degrees F). Sprinkle with chives