Adapted from several different recipes, trial, and error:

• Foodie Crush's Garlic Herb Rub Pork Tenderloin
• Keto Pot's Keto Pork Tenderloin
• Nothern Nester's Pork Tenderloin with Mushroom Gravy

Ingredients

In Crockpot

• 1 1/2 - 2 Lbs Pork Tenderloin
• 6 Tbsp. Salted Butter
• 5 Garlic Cloves, Minced
• 1/4 Cup Beef or Chicken Stock
• 1 Tsp. Rosemary, Crushed
• 1/2 Tsp. Thyme, Ground
• 1 Tsp. Oregano Flakes
• 1/2 Tsp. Ancho Chile Powder
• 1/2 Tsp. Kosher Salt
• 1/2 Tsp. Black Pepper, Freshly Ground

Add to Sauce

• Splash of Apple Cider Vinegar
• 1/2 Tsp. Xanthan Gum
• 1 - 2 Cupa Half N Half
• 1 Tsp. Kosher Salt
• 1/2 Tsp. Black Pepper, Freshly Ground

Directions

1. Add all ingredients to crockpot
2. Turn on Low and cook for 4 - 5 hours
3. When tenderloin is done, baste in gravy and turn over to remove excess spices
4. Tent tenderloin with aluminum foil while making sauce to keep warm
5. Add gravy from crockpot to medium saucepan on medium-high heat
6. Add apple cider vinegar and half-n-half
7. Stir until combined
8. Separate a small amount of the sauce and add xanthan gum, stirring until incorporated
9. Add xanthan gum mixture to the rest of sauce
10. Stir in salt and pepper
11. Stir and reduce until combined and at desired thickness, adding small amounts of xanthan gum for texture or half n half for creaminess
12. Slice tenderloin
13. Pour sauce over tenderloin and serve