1 lb pork tenderloin
4 T of The Olive Bin's Garlic Olive Oil
1/2 onion, chopped
1/2 green pepper, chopped
2 - 15 oz cans pork and beans
1 C ketchup
1/4 C of The Olive Bin's Pomegranate Dark Balsamic Vinegar
2 T brown sugar
1 T deli style mustard
1 T water
1/2 tsp salt
1/2 tsp red pepper flakes
4 slices cooked bacon
Preheat oven to 325 degrees.
In a 9x13 pan, coat the tenderloin with 2 T Garlic Oil and season with salt and pepper. Cover with aluminum foil and bake for 40-45 mins or until done.
Remove from the oven, remove foil and allow to cool slightly. Chop the pork into bite size pieces.
In a skillet, heat the remaining 2 T Garlic Oil. Add the chopped onion and green pepper. Cook, stirring occasionally until they are softened and browned.
In a large bowl, mix the pork and beans, the onions and green peppers, the chopped pork and all remaining ingredients, as well as any drippings from the pork.
Turn the oven to 350 degrees. In the same 9x13 pan, spray the sides with cooking spray, then pour in the bean mixture. Top with the crumbled bacon.
Recover with the aluminum foil and bake for 45 minutes. Remove foil and bake another 10 minutes. Serve!
