Mix together the seasonings; ground cumin, garlic powder, chili powder, salt, pepper and 2 T brown sugar. Rub over the tenderloin.
Place 1/2 cup chicken broth in slow cooker, followed by the minced garlic and pork tenderloin. Cook on low for 6 to 8 hours.
2 hours before pork tenderloin has finished cooking, whisk together in a small saucepan; brown sugar, cornstarch, balsamic vinegar, soy sauce and 2 T water from slow cooker.
Heat over medium and stir until mixture thickens, about 4 minutes.
Brush tenderloin with glaze every 15 minutes during last 1-1/2 hours of cooking.
Serve with remaining glaze on the side or drizzle over tenderloin before serving.