Spray the interior of your slow cooker with non-stick cooking spray.

Wash the baby gold potatoes and cut any large ones in half to make them even. Arrange in an even layer in the bottom of the slow cooker.

In a small mixing bowl, combine honey, Dijon mustard, and minced garlic and whisk until smooth.

Place the pork tenderloin on top of the potatoes. Sprinkle the salt and black pepper over the entire surface of the pork tenderloin.

Pour the honey mustard mixture over the top of the pork tenderloin, letting the excess drip down onto the potatoes.

Cover the slow cooker and cook on LOW for approximately 3 hours, or until the internal temperature of the pork is 145°F and the potatoes are tender.

Transfer the pork to a cutting board and let it sit for 5 minutes. Cut the pork into slices.

Toss the potatoes in the sauce left in the slow cooker. Serve alongside the sliced pork.