I made it while I was up in Ohio a couple of weeks ago, at our daughter Lisa's place. The family really liked it. It's a combination of two recipes with a few of my own touches.

Ruth's Crock Pot Pork Tenderloin

1 pork tenderloin desired size (one and a half to three pounds)
1 ring cooked smoked turkey sausage
1 cup cranberry juice
1 apple, chopped
2 medium sweet potatoes, peeled and cut into large chunks
1 small onion, sliced
small amount of flour to thicken gravy

1. Rub the pork tenderloin with seasoned pepper, garlic salt, thyme (chopped leaves) and tarragon (chopped leaves) and sear it in a large frying pan.
2. Put sweet potato chunks in the bottom of the crock pot.
3. Put tenderloin into the pot.
4. Pile onions and apple on top. Sprinkle with more tarragon and thyme.
5. Pour the cranberry juice over all.
6. Cook on HIGH for an hour. Turn to LOW and cook for 6 or 7 hours.
7. At the beginning of the last hour of cooking, cut turkey sausage into chunks and pile on top of the food in the crock pot. Cover and finish cooking.
8. Remove meats and sweet potato from the pot. Cover and keep warm.
9. Pour the hot pot juice (including any remaining onion and apple pieces) into a saucepan on the stove. Bring to a boil and thicken it with flour (mixed in water).