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Place pork tenderloin in 2-4 quart crock pot,
cutting in half lengthwise to fit flat if
necessary.
In a large bowl or glass measuring cup, whisk
together cranberry sauce, sugar, broth,
vinegar, corn starch, garlic, salt and pepper.
Pour over tenderloin in crock pot, lifting the
pork to let the sauce seep underneath.
Cover and cook on high for 2 hours or low for 4
hours, or until it reaches an internal
temperature of 150-165 degrees. Remove pork and
place on a cutting board to rest for 3-5
minutes.
If desired, add an additional tablespoon of
corn starch mixed with a tablespoon of water to
thicken remaining juices.
Slice and serve with sauce
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