1 pork tenderloin (about 1½ lbs)
1 cup of chicken broth
¼ cup of balsamic vinegar
1 cup of dried cranberry, cranraisins, cherries, etc
1 tablespoon of olive oil
1 tablespoon of dried rosemary
Add the oil to a hot pan and brown the tenderloin on all sides. Put the browned pork tenderloin in the bottom of the crock pot and pour all the remaining ingredients in.
Cook on low for 8-10 hours.
I served it over rice with julienned celery root.
**Pay close attention to proportions on this one. I used a larger amount of pork (due to the sizes available at the store) and it could have done with more of the liquids. The pork was super tender and juicy, but there was very little excess jus at the end. If I had paid closer attention, there would have been more to spoon over the rice and celery root. You could also reduce some more broth, balsamic vinegar, cranberries and rosemary separately to add to after the fact.