Cup of Yum
1. Preheat the oven to 350°F. Set out a large 12 to 14 inch cast iron skillet, or an equivalent oven-safe sauté pan. In a small bowl, mix the salt, smoked paprika, ground cumin, and ground black pepper. Mix well, then rub over the entire surface of both pork tenderloins.
2. Pour the oil in the skillet and set it over medium heat. Once the skillet is hot, sear the pork tenderloins for about two minutes per side to brown the exterior, 6 to 8 minutes total. Remove the pork tenderloin from the skillet and place them on a holding plate. Then, add the minced garlic to the skillet and sauté for one minute, stirring continuously, so it does not burn.
3. Pour in the honey, soy sauce, and apple cider vinegar. Stir well and bring to a simmer. Simmer for 1 to 3 minutes to thicken. Then place the pork tenderloin back into the skillet. Use tongs to rotate the pork so that it is coated in glaze on all sides. Then place the skillet in the oven and bake for 12 to 15 minutes, until the interior temperature is between 145-150°F. Carefully remove the skillet from the oven. Allow the pork to rest for at least 5 minutes, then spoon the sauce over the pork tenderloin and slice. Serve warm.

Slow Cooker Instructions:

1. Prepare the spice seasoning, and rub the pork tenderloin as directed above. Place them in a large 6 quart slow cooker. Set a small skillet over medium heat. Add the oil and garlic. Sauté for 1 to 2 minutes to soften the garlic, being careful not to burn it. Sprinkle the sautéed garlic over the pork tenderloin.
2. Pour the honey, soy sauce, and apple cider into the crockpot. Cover and set on LOW for 5 to 7 hours, or on HIGH for 2 to 3 hours. Stir the sauce in the bottom of the crock and spoon it over the pork tenderloin. Slice and serve warm.