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In a bowl, whisk together the balsamic vinegar, brown sugar, soy sauce, Dijon mustard, minced garlic, salt, pepper, thyme, and rosemary until well combined.
Heat the olive oil in a skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 3-4 minutes per side.
Transfer the seared pork tenderloin to the crockpot. Pour the balsamic glaze mixture over the pork, ensuring it is well coated.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender and easily shreds with a fork.
Once cooked, remove the pork from the crockpot and let it rest for 5-10 minutes before slicing.
Serve the sliced pork drizzled with the remaining balsamic glaze from the crockpot.