In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot.
Season the tenderloin on all sides with salt and pepper. Brown the tenderloin for 1-2 minutes on each side or until golden. Transfer the pork to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden, about 1 minute.
Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over tenderloin. Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender.
Once pork is cooked, remove the it from the slow cooker to a plate. Because it's so tender, it may fall apart.
Pour sauce into a medium saucepan and cook on medium high heat until simmering.
In a small bowl, combine the cornstarch and cold water until smooth forming a slurry.
Whisk the slurry into the simmering sauce. Bring to a boil for 1-2 minutes or until the sauce reaches the desired thickness.
Add the pork and heat through.
This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and follow directions in the recipe card.
Add fresh herbs: Fresh parsley or basil.
Enhance: Feel free to add Oregano, Rosemary, Paprika.
Variation tip: Honey add nice flavor to this tenderloin.
Alternate cooking method tip: Do it all in the Instant pot, brown, cook and thicken the sauce. It should cook for roughly 15 minutes per pound.
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