In a small bowl, mix together garlic powder, salt, black pepper, dried rosemary, and dried sage. Rub this seasoning mixture generously over the entire surface of the pork tenderloin, ensuring an even coating.

Heat a skillet over medium-high heat and add a splash of olive oil. Once the oil shimmers, carefully place the seasoned pork tenderloin in the skillet. Sear the meat for about 3-4 minutes on each side until a golden crust forms.

Transfer the seared pork to the slow cooker, laying it flat. Pour chicken broth around the tenderloin without rinsing off the seasoning.

In a bowl, combine Dijon mustard, butter, and white wine. Pour this mixture over the pork in the slow cooker.

Cover the slow cooker and set it to low heat. Allow the pork to cook for 6-8 hours, or until it’s fork-tender.

After cooking, carefully remove the pork tenderloin. In a saucepan, whisk together the cooking liquid, heavy cream, and flour over medium heat until the sauce thickens.

Slice the rested pork into medallions and place on a serving platter. Drizzle the creamy Dijon sauce over the pork, garnishing with thyme and parsley.