First, make the marinade. Peel and chop the onions and garlic. Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour. Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. The cider went perfectly with the grilled pork tenderloin I was cooking at the time. As the name implies, pork tenderloin becomes unbeliveably juicy and tender once seared over a hot and high flame. Like, giving steak a run for its money, juicy and tender! Plus it grills up in under 15 minutes. Place pork tenderloin in large ziploc bag. Peel and lightly crush garlic. Add garlic and ginger to bag. Whisk together soy sauce, olive oil and brown sugar in medium mixing bowl. Pour over pork tenderloin. Marinate in ziploc bag in fridge for up to 3 days. (3 days= the most tender pork you've ever had) Remove from bag and discard marinade. Deselect All. 4 cloves garlic, chopped. 1 lemon, zested and juiced. 2 tablespoons chopped oregano leaves, plus more for garnish. 1/2 cup canola oil. 1 1/2 pounds pork tenderloin A sweet and salty brine is the secret to this Asian-inspired pork tenderloin. Let the pork tenderloin soak in the brine for 2 to 8 hours to become tender, juicy, and flavorful. Grill and serve the sliced tenderloin with the Asian glaze. Complete the meal with brown rice, glazed carrots, and steamed green vegetables.