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Season the pork tenderloins generously with garlic powder, onion powder, dried thyme, salt, and pepper.
Heat the olive oil in a skillet over medium-high heat. Sear the pork on all sides for 2-3 minutes until browned.
Place the seared pork into your slow cooker.
In a small bowl, whisk together the chicken broth, balsamic vinegar, brown sugar, soy sauce, and minced garlic. Pour this mixture over the pork.
Cover and cook on LOW for 3-4 hours or HIGH for 2 hours.
Remove the pork from the slow cooker and let it rest on a cutting board loosely covered with foil.
Pour the liquid from the slow cooker into a saucepan on the stove. Bring to a boil.
Whisk the cornstarch and water together, then stir it into the boiling sauce. Simmer for 2-3 minutes until it thickens into a rich glaze.
Slice the pork into medallions and arrange on a platter. Pour the sticky glaze generously over the slices and garnish with fresh thyme.