Using a small bowl, whisk the coconut aminos, oil, broth and seasonings together and set aside.

Add the pork tenderloin to the base of the slow cooker, ensuring that all of the tenderloins is touching the bottom of the slow cooker. Add the vegetables to the empty spaces surrounding the tenderloin, or on top. Pour the sauce over the tenderloin and vegetables.

Add the lid to the slow cooker and cook on high for 2 1/2 hours, or low for 3 1/2- 4 hours, until the tenderloin reaches 145 F.

If a thicker sauce is desired, spoon out about 1/2 cup of liquid and whisk in the arrowroot starch. Return to slow cooker for 10 more minutes.

Remove the tenderloin from the slow cooker and allow to rest for 10 minutes before slicing into medallions. Serve with a side of vegetables and rice or cauliflower rice if desired, and top with extra sauce.