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In a small bowl, mix together: ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon black pepper. Sprinkle this on both sides of the pork tenderloin’s
Heat a large skillet over medium-high heat. Add 2 Tablespoons of the oil from the jar of sun-dried tomatoes.
Sear the pork tenderloins until golden brown on both sides, take the pan off the heat, and set aside.
Whisk together 1 ½ cups chicken broth, 4 chopped cloves of garlic, 1 ½ teaspoons Italian seasoning, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon red pepper flakes and paprika.
Place the spinach leaves on the bottom of the crockpot followed by the sun-dried tomatoes.
Place the seared pork tenderloins into the crockpot next and then pour in the chicken broth mixture.
Place the lid on the crockpot and cook on low for 4 hours or high for 2 hours until the pork tenderloins are cooked.
Whisk the cream and the cornstarch together until thoroughly combined. Pour into the liquid mixture in the crockpot and stir. Place the lid back on the crockpot and cook for 15 more minutes or until the sauce has thickened to your liking.
To serve: place the pork tenderloins on a platter. Top with the sauce. Garnish with chopped basil.
YUM!