Brush olive oil over tenderloin. Season with garlic, salt, pepper and a few leaves of rosemary. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens, about 4-5 minutes. Brush roast with glaze 2 or 3 times during the last hour of cooking.
For the Apple Bacon Slaw:
In a large bowl, whisk together olive oil, yogurt, mustard, lemon juice, hot sauce, sugar, and salt. Add coleslaw mix, apple, celery and bacon, tossing to coat. Cover and refrigerate until ready to serve.