Step 1

Pat dry pork tenderloins with paper towels.

Step 2

Combine in a small bowl the RUB ingredients; whisk to combine.

Step 3

Take the rub and sprinkle it all over the pork. Using your hands rub in into the pork well.

Step 4

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.

Step 5

Combine the sauce ingredients and add the mixture to the slow cooker.

Step 6

Place pork in the slow cooker.

Step 7

Add some fresh rosemary.

Step 8

Cover slow cooker with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 3 hours.

Step 9

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.

Step 10

Remove pork from slow cooker and transfer to a cutting board; cover it with foil and let rest for 15 minutes before slicing.

Step 11

Slice and serve. Garnish with chopped parsley and some rosemary.