As easy as a slow cooker is, I'm no slow cooker expert, and have run into problems where the meat ends up seeming "dry" (even though it's literally soaking in a sea of liquid) when I mess up the amount-of-meat-to-cooking-time ratio, either by using a smaller cut of meat than the recipe calls for, or cooking for longer than the recipe calls for.
Both of the recipes linked here call for 2 lbs. pork tenderloin, and I have a 1 lb. cut.
The first recipe calls for 7 hours on low, and the second one calls for 6-8 hours on low. So if I only have half the meat, by how much should I reduce the cooking time? I'm guessing halving the cooking time is not really the right move.