Place the pork tenderloin in the bottom of a 4- to 6-quart slow cooker. If using two smaller tenderloins, lay them side by side and tuck the thinner ends underneath so they cook evenly.

In a medium bowl or large measuring cup, whisk together the Alfredo sauce, chicken broth, minced garlic or garlic powder, Italian seasoning, and kosher salt until smooth.

Pour the Alfredo mixture evenly over the pork tenderloin, nudging some sauce down around the sides so the pork is mostly covered.

Cover the slow cooker and cook on LOW for 4 to 6 hours or on HIGH for 2 1/2 to 3 1/2 hours, until the pork is very tender and pulls apart easily with a fork.

Transfer the cooked pork to a cutting board and let it rest for 5 minutes. Meanwhile, stir the sauce in the slow cooker until it comes back together into a creamy sauce.

Slice or shred the pork, return it to the slow cooker, and gently toss it with the warm creamy garlic sauce.

Taste the sauce and add another pinch of salt if needed. Serve hot with sauce spooned over mashed potatoes, buttered egg noodles, rice, or cauliflower rice.