1. Heat a large cast iron frying pan with a drizzle of olive oil. Add the pork tenderloin and sear for 1 - 2 minutes on all sides.
2. Place the seared pork in the crockpot.
3. Add the chicken broth to the crockpot.
4. Cover the crockpot and cook on High for 3 hours and 30 minutes or on Low for 5 hours, or until the pork tenderloin is cooked through.

For the Warm Pasta Salad:

1. Heat a large cast iron frying pan and place the zucchini slices in the dry pan to char on both sides. Remove the charred zucchini and set aside.
2. Heat a large cast iron frying pan and place the tomatoes in a dry pan. Sprinkle the tomatoes with sea salt.
3. Cook until the tomatoes begin to char on all sides. Gently press the tomatoes down with a spatula. Be careful since the tomatoes tend to pop and splatter.
4. Drizzle the tomatoes with olive oil. Add the zucchini back to the pan with the tomatoes.
5. Add the seasonings and the grated garlic and simmer on a gentle heat for a minute or two. Add the fresh basil and the Italian parsley; toss and turn the heat off.
6. Prepare the pasta as directed in well salted water.
7. Add a tablespoon or two of the salted pasta water to the tomatoes and zucchini.
8. Drain the pasta and plate on a serving platter; top with the tomato and zucchini sauce and grated Romano cheese.
9. Slice the pork and serve over the pasta, spoon the juice from the pork over the pasta, add a drizzle of olive oil and fresh grated Romano or Parmesan cheese.