Left pork tenderloin in apple cider vinegar marinade in the slow cooker for six hours forgot to plug-in the cooker is the tenderloin still good

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The FDA would undoubtedly instruct you to toss it.

No one's going to give you a definitive thumbs-up go ahead. There's a chance it might be fine but nobody can quote a numerical figure.

There's no information about the temperature the meat was at the time it was put into the slow cooker, the ambient temperature in your kitchen, the insulating qualities of your device, the acidity of your marinade, et cetera, et cetera.

And in the end, someone at your dinner table might get food poisoning. Are you willing to take responsibility if that happens? To a family member? Senior citizen? Immuno-compromised person? Children?

It's one thing to cook it for your consumption. It's something completely different to serve it to others.

I've had food poisoning before and I didn't find it a pleasant experience.

Ultimately it's your call.

Usual safety standards are cooked food or raw meats should be refrigerated or frozen, and only at room temperature maximum 2 hours.

Sorry. Your food passed into the danger zone long ago and is likely unsafe to eat.