Sprinkle salt and pepper on pork tenderloin. In frying pan, heat-up canola oil to medium-high heat. Brown pork tenderloin, one minute per side. Place browned pork aside.
In a medium bowl, mix white wine, water, maple syrup, grainy dijon mustard, balsamic vinegar, garlic, thyme and oregano.
Add potato, chopped carrots and onions to slow cooker. Add half of liquid mixture to veggies and stir. Place browned pork tenderloin in middle of vegetables and pour remaining liquid on top. Cover and cook on high for 1 hour.
At one hour mark, remove lid, and place green beans over vegetables and pork. Replace lid and cook for another hour.
On a serving platter, spread-out half a bag of spinach. Remove pork from slow cooker. Spoon vegetable mixture on top of spinach. Slice pork and place on top of vegetables and top with remaining liquid and a sprinkle of parsley. Serve!
