Cooking method:

1. Grease inside of slow cooker with nonstick cooking spray.
2. Arrange pork tenderloin in slow cooker.
3. Pour over barbecue sauce,stir in thawed chopped onions.Stir well.
4. Cover slow cooker and cook on low-heat setting for 7-9 hours.
5. Using a tongs,remove cooked meat from slow cooker.
6. Transfer into cutting board.
7. Using a two forks<shred cooked meat.
8. Return meat to slow cooker and toss with barbecue sauce until well coated.
9. Heat through.
10. Serve on whole wheat buns with additional barbecue sauce if desired.

Cooking Method:

1. Grease inside of slow cooker with nonstick cooking spray. 
2. Sprinkle the pork tenderloin with garlic powder
3. In a small mixing bowl,combine cranberry sauce and peach preserves.Mix well.
4. Spread sweet mixture over seasoned pork tenderloin.
5. Place pork in slow cooker.
6. Cover slow cooker and cook on low-heat setting for 8-10 hours or until pork is tender.

Slow Cooker Sweet and Sour Pork tenderloin

• 2 pounds (960 g) pork tenderloin,cubed
• 20 oz (600 ml) can pineapple chunks in juice,drained
• 1 red bell pepper,chunked
• 1 medium yellow onion>peeled and sliced
• 1/2 cup (125 ml) canned water chestnuts,drained
• 10 oz (300 ml) jar sweet and sour sauce
• 2 tablespoons all-purpose flour
• 5 tablespoons water

Cooking Method:

1. Grease slow cooker with nonstick cooking spray.
2. In greased slow cooker,combine pork cubes,pineapple,bell pepper,onion,water chestnuts and sweet and sour sauce.
3. Mix well.Cover slow cooker and cook on low-heat setting for 7-9 hours.
4. Remove cooked pork and remaining cooked ingredients fro slow cooker.
5. In a small mixing bowl,combine all-purpose flour and water.Mix until flour dissolved.
6. Increase heat to high.Add flour mixture to slow cooker and cook,covered,for 5 minutes or until mixture thickened.
7. Return pork with remaining ingredients to slow cooker and heat through.

Ingredients:

• 1 pound (480 g) pork tenderloin,sliced into 1/2-inch (1.2 cm) slices
• 2 tablespoons olive oil
• 3 cloves garlic,peeled and minced
• 1/2 cup (125 ml) sweet Marsala wine
• 2 tablespoons fresh chopped parsley
• all-purpose flour

Ingredients:

• 1 pound (480 g) pork tenderloin
• 6 whole cloves
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• For the Glaze:1/4 cup (60 ml) water
• 2 tablespoons tomato paste
• 1 tablespoon orange juice concentrate
• 1/8 teaspoon salt
• 1 teaspoon Splenda
• 1 teaspoon white vinegar

1.  Preheat your oven to 425 F (215 C).
2. Rinse pork under cold water and pat dry with paper towel.
3. Insert whole cloves, evenly spaced, into the top of the pork loin. Set aside.

4.  For the Glaze:In a mixing bowl,combine all glaze ingredients.Mix well.
5. Place meat in a roasting pan.Cover with a glaze mixture.
6. Cook in preheated oven for 25-30 minutes or until juices run clear.
7. Remove oven roasted pork loin from the oven.Cover with aluminum foil and set aside for 5 minutes.
8. Slice cooled pork and transfer to a serving platter.
9. Garnish with fresh herbs and serve.More pork recipes>>>>>

Ingredients:

• 1 1/2 pounds (720 g) pork tenderloin,trimmed
• 1/8 teaspoon kosher salt
• 2 tablespoons hoisin sauce
• 2 tablespoons ketchup
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon chili-garlic sauce
• 2 garlic cloves,peeled and crushed
• 1 1/2 teaspoons fresh ginger,peeled and minced
• chopped fresh cilantro

Ingredients:

• 3 pounds (1.45 kg) boneless pork tenderloin
• 1 cup (250 ml) chicken broth
• 1/2 cup 9125 ml) balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon clear honey
• 1/2 teaspoon red pepper flakes
• 2 cloves garlic,peeled and chopped