Preheat the oven to 350 degrees F (180 degrees C).
Dice Celery (1 stalk) in 1/4 inch pieces; place in medium bowl.
Peel Carrot (1) cut into 1/4 inch dice and add to bowl. Mince the Shallot (1) and Garlic (2 clove) and add to bowl.
Discard stems and seeds of the Red Bell Pepper (1), Yellow Bell Pepper (1), and Jalapeño Pepper (1). Cut each pepper into 1/4 inch dice; add to bowl.
Thinly slice the Sweet Onion (1) into 1/4 inch rings; place into a second medium bowl; hold.
Remove leaves from only HALF the Fresh Cilantro (0.5 ounce), discard stems and set leaves aside for plating.
Cut the Bacon (2 slice) into 1/4 inch dice; hold.
Drain the Black Beans (1 can) in a colander.
Heat Olive Oil (1 tablespoon) in a medium saucepot over medium-high heat. When hot, sweat the bacon, about 3 minutes.
Add the vegetable mixture; sauté 8 to 10 minutes.
Add beans, Water (1 cup), Chicken Base (1 package), Rattler BBQ Sauce (1 cup), Ground Cumin (1 teaspoon), Ground Coriander (1 teaspoon), Ancho Chili Powder (2 teaspoon), Salt (1 teaspoon) and Ground Black Pepper (1/4 teaspoon). Reduce heat to medium and simmer for 25 minutes.
Add the Granulated Sugar (1/4 cup) and Water (2 tablespoon) a small sauté pan; stir.
Turn the heat to high and swirl the pan until the mixture has a rich, caramel color, 4 to 5 minutes, being careful not to burn!
Remove pan from heat and add Whipping Cream (2 tablespoon).
Season with the remaining Ancho Chili Powder (2 teaspoon) and stir; hold warm for next step.
Pat dry the Pork Tenderloin (1) with paper towels. Heat Olive Oil (1 tablespoon) in a medium oven-proof sauté pan over medium-high heat. Season with Salt (1 teaspoon) and Ground Black Pepper (1 teaspoon).
Sear on one side for 2 minutes.
Turn over and sear for 2 minutes more. Sear the remaining sides for 30 seconds each. Spoon the caramel sauce over the tenderloin.
Place pan in oven for 8 to 10 minutes or until desired doneness.
Heat Vegetable Oil (1 cup) in a 3-inch deep sauté pan over medium-high heat.
Combine the All-Purpose Flour (1/2 cup) with Salt (1 teaspoon), Ground Black Pepper (1 teaspoon) in a small bowl. Sprinkle over the onion rings and toss until they are well coated.
When the oil is hot, test oil temperature by frying only 1 onion ring. If it cooks too quickly or too dark, then lower the temperature of your oil.
Test again if needed and then fry all the onions in the oil until golden and crispy. Transfer to paper towels and sprinkle with Salt (to taste), if desired.
Cut the pork tenderloin into 1/4 inch slices. Spoon the beans onto the center of two plates. Fan out the pork slices atop the beans, and top with the fried onion rings. Garnish with the cilantro leaves. Serve and enjoy!