1 2-3 pound boneless pork tenderloin
1 cup chicken or vegetable broth
1/2 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
1/2 teaspoon red pepper flakes
2 cloves garlic, chopped

Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (6-8 hours on Low).

Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about 1/4-1/2 cup of gravy over pork tenderloin.

Store remaining gravy in an airtight container in the refrigerator for another use.

Stacy's Notes: Made March 2017 from a recipe online. I only had a smaller pork tenderloin, about 1 or 1/2 pounds to use in this recipe. Put in the West Bend on about 3 setting for most of the day (6-7 hours and the meat was completely falling apart). I went ahead and made the full measure of sauce and I would do that again. The sauce would be good on mashed potatoes (although it might need thickening up with a cornstarch slurry). I served with roasted sweet potatoes, broccoli and salad. Tim deemed it a keeper, so I will definitely make this again. Really easy and very tasty.