Ingredients:

• 1 Ontario pork tenderloin, about 1 lb/500 g
• 1 1/2 tsp (7 mL) chili powder
• 1/2 tsp (2 mL) each salt and pepper
• 1/2 tsp (2 mL) ground cumin
• 6 slices bacon, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cans (19 oz/540 mL) cannellini beans, drained and rinsed
• 3/4 cup (175 mL) barbecue sauce
• 1/3 cup (75 mL) light brown sugar
• 1 tbsp (15 mL) Worcestershire sauce
• 1 tbsp (15 mL) chopped canned chipotle chili

Cooking Instructions:

1. Pat pork tenderloin all over with paper towel. Remove the silverskin from the tenderloin
2. In a small bowl, mix together chili powder, salt, pepper and cumin. Rub all over pork tenderloin; set aside.
3. In a non-stick skillet, over medium-high heat, cook bacon for about 5 minutes or until crispy.
4. Remove to a plate. Reduce heat to medium heat and brown pork tenderloin on all sides; set aside.
5. Return skillet to medium heat and cook onion and garlic for 3 minutes or until tender. Scrape into slow cooker. Add cooked bacon, cannellini beans, barbecue sauce, sugar, Worcestershire and chipotle. Stir until well combined. Nestle pork tenderloin in bean mixture; cover and cook on Low for 4 hours or until pork is cooked through with a hint of pink inside. Alternatively, cook on High for 2 hours.
6. Remove pork tenderloin and slice. Stir bean mixture and spoon onto plates. Top with pork tenderloin to serve.

Tip: If your family is not into heat you can omit the chipotle chili in the recipe for a very mild
version of the dish.

Tip: If you can’t find cannellini beans, substitute with canned white kidney or navy beans.