to 5 hours, or on HIGH for 2 to 3 hours, until the pork tenderloin is very tender and reaches an internal temperature of at least 145°F (63°C) when checked with an instant-read thermometer at the thickest part.
Once done, transfer the pork tenderloin to a cutting board and let it rest for about 5 minutes. While it rests, give the sauce in the slow cooker a quick stir to combine any separated juices into a smooth, savory gravy.
Slice
