Pork tenderloin (size/lb to suit your family)
Combine in small bowl: 1 small onion diced (or you can use 1/2 c. dried chopped), 1 cup frozen, unthawed, cranberries, 1/4 c. ketchup, 2 T. firmly packed brown sugar, 2 cloves garlic diced/pressed (or squeeze from tube like I do), 1 tsp. curry powder, 1/2 tsp. nutmeg, shakes of tabasco to suit, 2 T high quality dijon or other suitable mustard, 2 T cider vinegar.
Pour mixture over pork loin in crock and cook on low for 6-7 hours.
Remove pork loin to platter (tent with foil to keep warm) and then make a cornstarch slurry (2T cornstarch blended with 2T COLD water). Add slurry to cooking liquid mixture in crock, mix, cover crock, turn temp to high, let cook 10-15 mins to thicken sauce, stir occasionally, once sauce has thickened, pour over sliced loin and serve with sides of choice. Chopped pecans or walnuts would also be nice to sprinkle on top before serving.