Braum's Slow Cooker Rosemary Pork Tenderloin

2 pork tenderloins

1 teaspoon dried rosemary

Zest of one orange

2 teaspoons minced garlic

Salt and pepper to taste

1 cup chicken broth

¼ cup white wine

½ cup Braum's whipping cream

Place the tenderloins in the bowl of the slow cooker. Combine the rosemary, orange zest, minced garlic, salt and pepper, chicken broth and white wine in a small bowl. Whisk together and then pour over the top of the pork. Cook for 6 hours over LOW heat. Remove the pork and allow to cool. To make a sauce simply place the pan drippings in a small stockpot over medium heat and whisk in whipping cream, whisk together until thickened. Add salt and pepper to taste. Slice the pork on the diagonal and drizzle with sauce.