Ingredients
2 tablespoons all-purpose flour1 tablespoon herbes de Provence1-1/2 teaspoons salt3/4 teaspoon pepper1 boneless pork loin roast (3 to 4 pounds) 2 tablespoons olive oil2 medium onions, halved and thinly sliced1 cup apple cider or unsweetened apple juice1 cup beef stock2 bay leaves2 large tart apples, peeled, cored and chopped1 cup pitted dried plums (prunes)
Preparation
Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves.
Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1-11/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.
