• Use a paper towel to pat the tenderloin dry. Season with Italian seasoning, garlic powder, onion powder, salt and pepper.
• In a large skillet, heat the oil over medium-high heat. Sear pork on all sides, about 2 minutes on each side. Remove from the skillet and place the tenderloin in the crockpot.
• Add the broth, balsamic vinegar and cranberries to the crockpot. Cook on low 6 to 8 hours, or high 4 to 6 hours, until pork is fork tender. Slice and serve as desired, with the cooking juices and dried cherries on top.

Instant Pot

• Use a paper towel to pat the tenderloin dry. Season with Italian seasoning, garlic powder, onion powder, salt and pepper.
• Add the seasoned pork to the instant pot set to sear and sear it on all sides. Deglaze the bottom of the pot with a little of the chicken broth, making sure to scrape up any pieces of pork to prevent the burn notice.
• Add the pork to the bottom of the instant pot. Top with the remaining broth, balsamic vinegar and cranberries. Place the lid on top and seal it. Cook on high pressure for 20 minutes. Once it's done cooking, allow the pressure to naturally for 10 minutes. Then open the vent to quickly release any remaining pressure. Slice and serve as desired, with the cooking juices and dried cherries on top.