Slow Cooker Pork Tenderloin

So incredibly easy and juicy!
Read how a crock pot came in very handy during my first days in Uruguay:   "The Real Pioneer Woman of Uruguay."
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1 pork roast or pork loin (around 2 lbs.)
1/2 cup chicken broth
1/4 cup balsamic vinegar
1/4 cup of  cheap red wine (or substitute water)
1 Tbsp Worcestershire sauce
1 Tbsp honey (can substitute brown sugar)
juice of one orange
salt and pepper
garlic cloves - halved (6, if desired)
  1. Rub pork roast with salt and pepper.  Make small slices in roast and "stud" with garlic clove halves.  Place pork roast in slow cooker.
  2. Mix the rest of the ingredients and pour over roast.
  3. Cook on low for about 5 hours or longer until pork temperature reaches 146 to 160 degrees.  Adjust time for size of roast.
  4. Remove from liquid and let rest.  You can make a gravy by adding flour (or gluten-free flour or cornstarch) to the remaining liquid