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This recipe calls for a 3 1/2 qt slow cooker and two slow cooker liner bags.
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.For Parmesan-Crusted version: Place the pork at the bottom of one of the slow cooker liners and season with salt and pepper.
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Combine all the remaining ingredients except the cheese in a small bowl and pour over the pork.
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Sprinkle with the cheese.
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For BBQ version: Place the pork at the bottom of the second slow cooker liner bag and season with salt and pepper.
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Combine all the remaining ingredients in a small bowl and pour over the pork.
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To Complete the Recipe: Place each of the bags at either end of the slow cooker insert, draping the ends of the bags over either end.
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Cover and cook for 6 hours on Low.
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Place a large, shallow serving bowl at either end of the slow cooker.
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Remove the cover, and using potholders or oven mitts, carefully remove each bag and place each in a bowl.
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Leave the end open and allow to cool slightly.
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Remove one of the tenderloins from the bag and place in the serving dish.
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Hold the bag by the top and carefully snip one of the corners at the bottom of the bag, allowing the juices to drain over the pork.
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Allow the second meal to cool.
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Then transfer to a freezer-safe container or bag, label and freeze.
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Check for seasoning before serving.
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Note: I think that 6 hours might be a bit much - I'd check tenderloin especially when just 1 lb, after 4 hours, maybe even less.
