Country French Pork With Prunes And Apples

• 2 tablespoons all-purpose flour
• 1 tablespoon herbes de Provence
• 1-1/2 teaspoons salt
• 3/4 teaspoon pepper
• 1 boneless pork loin roast (3 to 4 pounds)
• 2 tablespoons olive oil
• 2 medium onions, halved and thinly sliced
• 1 cup apple cider
• unsweetened apple juice
• 1 cup beef stock
• 2 bay leaves
• 2 large tart apples, peeled, cored and chopped
• 1 cup pitted dried plums

1. 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.
2. Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 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.

flour, herbes, salt, pepper, pork loin, olive oil, onions, apple cider, apple juice, beef stock, bay leaves, tart apples

Taken from www.tasteofhome.com/recipes/country-french-pork-with-prunes-and-apples/ (may not work)