This is inspired by the Island Pork Tenderloin recipe that is in the P90X recipe book.  There are 2 ways you can make this – in the crockpot or in the oven.  The bacon is optional.  With using the crockpot, this was ready in 5 hours on the low setting.

Items needed:

• Crockpot or 9 x 13 baking dish
  • If using a 9 x 13 baking dish, preheat the oven to 350 degrees.  Without bacon, cook for 23 minutes, then have the tenderloin rest.  With the bacon, cook for 45 minutes, then rest.  Please note that this could be a longer cook time depending on your oven & the size of the tenderloin.
• Small dish to mix the seasonings
• Small bowl to mix the brown sugar, minced garlic and hot sauce

Ingredients:

• Pork Tenderloin (1 lb – if less, you can cut the amounts below in half)
• Bacon (optional)
• 1 tsp Pink Himalayan Salt (you can use regular salt as well)
• 1/2 tsp black pepper
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp cinnamon
• Olive oil
• 1/2 cup brown sugar
• 1 TBSP minced garlic
• 1 TBSP hot sauce

Directions: 

1.  With using bacon, I did not sear the tenderloin first.  If you choose to not use the bacon, searing may be something for you to consider.
2. Spray the crockpot lightly with olive oil or another cooking spray.
3.  In a small dish, mix the salt, black pepper, chili powder, ground cumin, and cinnamon.
   
4.  In a separate small bowl, add the brown sugar, minced garlic, hot sauce and mix.
   
5. In the crockpot, or 9 x 13 baking dish, add the pork tenderloin, then rub the dry seasonings on them.  I ended up doing this on all sides of the tenderloin.  I added beer to the bottom of the crockpot so that there would be some type of liquid, but you can also use water.
   
6.  If using bacon, wrap the tenderloin.  I ended up cutting these two tenderloins in half so that it would make it easier to wrap.  If not using bacon, sear the tenderloin on all sides in a pan on the stove with olive oil.
   
7.  Add the brown sugar, minced garlic & hot sauce mixture to the top of the bacon wrapped tenderloins.
   
8. Cook on low for 5-6 hours.  The tenderloins should be moist & extremely tender.
   

   We had this with rice and green beans.  Enjoy!