While the pork rests, skim any excess fat from the surface of the cooking liquid in the slow cooker. Taste and adjust seasoning if needed, adding a splash more soy sauce or a bit of water to balance the saltiness.
Slice the pork tenderloin into medallions and return the slices to the slow cooker, spooning some of the garlicky juices over the top to keep them moist and flavorful.
Serve the sliced pork hot with plenty of the cooking juices spooned over each serving.
For a slightly sweeter, more old-fashioned Sunday flavor, stir 2 to 3 tablespoons of brown sugar or honey into the broth and soy sauce mixture before pouring it over the pork. If you like a bit of tang, add 2 tablespoons of apple cider vinegar, which pairs nicely with the garlic and gives the sauce a gentle brightness reminiscent of pork roast with pan gravy. You can also tuck a sliced onion under and around the pork for extra flavor without adding more ingredients to the sauce itself. If you prefer a thicker gravy, remove the cooked pork, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the hot cooking liquid and cook on HIGH for about 10 minutes until slightly thickened. For a milder garlic presence, cut the garlic in half and add a teaspoon of dried thyme or rosemary to steer the dish toward a more herb-forward roast. Leftovers freeze well; slice the pork, cover it with some of the cooking juices in a freezer container, and tuck it away for a night when you need a home-cooked supper without any fuss.
