Combine pork, soup mix, cherry preserves, 1 cup broth and cider vinegar in a zippered freezer bag. Remove as much air as possible, zip, and freeze.
The night before you want to cook and serve the tenderloin remove it from the freezer to thaw in the refrigerator. In the morning, place the contents of the bag into the slow cooker. Add 1 cup of broth and cook on low for 8 hours.