Crock Pot Pork Tenderloin

• 2 pounds pork tenderloin
• 2 tablespoons olive oil
• Fresh rosemary, optional

RUB:

• 1 teaspoon salt
• 1 tablespoon smoked paprika
• ½ teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons brown sugar
• ¼ teaspoon fresh ground pepper
• ½ teaspoon dried rosemary
• ¼ teaspoon cinnamon

SAUCE:

• ½ cup chicken broth
• ¼ cup soy sauce
• 1 tablespoon molasses
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 6 cloves garlic smashed
• 1 teaspoon Italian seasoning

• Pat dry pork tenderloins with paper towels.
• Combine in a small bowl the rub ingredients; whisk to combine.
• Take the rub and sprinkle it all over the pork. Use your hands to rub it into the pork well.
• Add olive oil to a large skillet and set over medium heat; add pork and sear for a couple of minutes on each side, or until golden brown.
• Combine the sauce ingredients and add the mixture to the slow cooker.
• Place pork in the slow cooker.
• Add some fresh rosemary.
• Cover slow cooker with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 3 hours.
• Check for doneness by inserting an instant-read thermometer into the thickest part of the meat; pork is done when internal temperature reaches 145˚F.
• Remove pork from slow cooker and transfer to a cutting board; cover it with foil and let rest for 15 minutes before slicing.
• Slice and serve. Garnish with chopped parsley and some rosemary