Crockpot Pork Tenderloin with Garlic and Herb Gravy

2 T. oil, divided

2 pork tenderloins, 2 1/4 lbs total

salt and pepper to taste

2 t. Italian seasoning

1 c. chicken broth

1/4 c. soy sauce

2 T. balsamic vinegar

2 T. brown sugar

2 t. minced garlic

2 T. cornstarch

1 T. butter

2 T. chopped parsley, optional

Heat 1 T. oil in pan over high heat. Season tenderloins on all sides with salt, pepper, and Italian seasoning. Cut the tenderloins in half, if needed to fit in crockpot. Sear pork 5-6 minutes per side, or until golden brown. Place in crockpot. In a small bowl, combine remaining oil, chicken broth, soy sauce, vinegar, brown sugar and garlic. Pour sauce over pork. Cover and cook on low for 6-8 hours. Remove pork and place on plate, cover with foil to keep warm (or place in microwave or insulated container). Pour the liquid from the crockpot into a pan. Heat over medium heat and bring to a simmer. Combine cornstarch with 1/4 c. cold water. Add to the pan and bring to a boil. Cook for 1 minute until thickened. Add butter and stir until melted. Remove from heat. Slice pork and pour sauce on top, or serve on the side. Sprinkle with parsley if desired before serving.