Trim the tenderloin according to your taste. Mine had minimal fat and was pre-trimmed to save some time. Cut to fit your crock-pot and freeze the remainder in freezer paper.
Generously salt and pepper.
Lay the slices of bacon side-by-side, making sure they touch each other tightly. Lay the tenderloin across the bacon.
Carefully wrap the bacon ends around the beef and overlap them so you can push a toothpick through to hold together.
Lay tenderloin toothpick side down in large cast iron or stainless steel skillet and bring it to a medium heat. Brown each side well.
Salt and pepper.
Place the tenderloin in the crock-pot and pour the pan drippings over the top. Slice the onion and place it, the garlic and the rosemary around the beef.
Grab your oven safe thermometer and insert it into the thickest part of the meat and cover.
Grab a medium size mixing bowl and mix the dry ingredients for the glaze first. Then add in the wet ingredients making sure to mix well.
Once the meat reaches 100 degrees pour the glaze mixture over and around the meat.
Let the meat reach 130 degrees (about 4 hrs) for medium rare and 150-160 (about 5 hrs) for medium.
For your guests sake remember to remove the toothpicks and enjoy!
**Use organic and whole foods for this recipe if possible. Grass-fed beef tenderloin is best.