Trim any fat from the pork tenderloins, if desired. Spray a 6 to 7-quart slow cooker basin with cooking spray and place the tenderloins in it; set aside momentarily.

To a medium bowl, add all remaining ingredients (except the parsley), stir to combine, and I recommend tasting the mixture now. Tips - If desired, add more salt, pepper, Dijon, sugar, etc. as desired to taste. You can also add orange or lemon zest, a couple tablespoons of orange juice or lemon juice, a bit of orange marmalade, rosemary sprigs; there are lots of flavor variations; see blog post as well for ideas.

Evenly pour the cranberry sauce mixture over the pork.

Place the lid on the slow cooker and cook on LOW for about 4-6 hours, OR cook on HIGH for about 2 ½-3 hours. If desired, you can baste some of the cranberry sauce mixture over the pork as it cooks, although it's not obligatory. Cooking Tips - All slow cookers vary in their heat output, as do all kitchens in their ambient temperature, as well as the exact thickness of the pork, and so forth. Cook until done, whatever that means given your circumstances. Pork is done when it reaches 145F, as measured by a thermometer. Resting (mandatory) - However, in order to avoid DRY pork, I suggest pulling the pork from the slow cooker when the temp reaches 135-140F, set it on a plate, cover it with foil, and allow the meat to rest for 10-15 minutes, at which point the internal temp will come up to 145F (safe to consume), the natural juices will redistribute, and you'll have perfectly cooked, juicy pork tenderloins.

Optionally garnish with parsley, slice, and serve.

Optional: If you’d like to thicken the juices from the slow cooker, whisk 1 tablespoon of cornstarch with 1 tablespoon of water, add it to the juices in the bottom of the slow cooker, and cook on high for 20-30 minutes uncovered, or until thickened as desired. A quicker way to do this (because the slow cooker, is slow), is to transfer it all (the juices + the cornstarch/water) to a medium saucepan and bring it to a simmer over medium-high heat, and cook until the desired consistency is reached; whisk frequently. It will likely not take more than 5-7 minutes for it to thicken up nicely.