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Place the pork tenderloin in the bottom of a 4- to 6-quart slow cooker, tucking the thin ends underneath for even cooking.
Pour the chicken broth around the pork.
Sprinkle the garlic, Italian seasoning, salt, and black pepper evenly over the meat.
Cover and cook on LOW for 2 ½–3 ½ hours, until the pork reaches 145°F in the thickest part.
Transfer the pork to a cutting board and let it rest for 5 minutes.
Turn off the slow cooker and let the cooking liquid cool for 5 minutes.
Whisk the Greek yogurt and Parmesan into the warm cooking liquid until smooth and creamy.
Slice the pork into medallions and return it to the slow cooker.
Gently coat the pork with the creamy garlic sauce and serve warm.