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Season the pork tenderloins with salt and pepper.
Place pork tenderloins in a crock pot.
In a large bowl whisk together cherry preserves, garlic, rosemary, thyme, broth, balsamic vinegar, salt, pepper and cornstarch. Pour over tenderloin in crock pot.
Cover and cook on high for 2 hours or low for 4 hours, or until it reaches an internal temperature of 165 degrees. Remove pork and place on a cutting board to rest for 5 minutes.
If you want a thicker sauce add the sauce to a saucepan. Bring the sauce to a boil. Mix a couple tablespoons more of corn starch with a little water and pour into the sauce. Stir and cook over medium high heat to thicken the sauce. Continue until you get the consistency you want.
Slice and serve with sauce.
Yum!