This is so good & so easy! You can also adapt this to a slow cooker 
Preheat oven to 425 degrees
Combine 1/2 cup flour with the following in a small mixing bowl:
3 tsp dried crushed sage
2 tsp grandulated or minced dried garlic
2 tsp dried thyme
1/4 tsp allspice
1/4 tsp sweet paprika
1 tsp salt
2-3 lb pork tenderloin
3 tbsp olive oil
1 onion, roughly chopped
1 Granny Smith apple, roughly chopped
1/2 cup of apple cider
1/2 cup of chicken stock/broth
Mix all dry ingredients and divide in half. Rinse & pat dry a 2-3 lb pork tenderloin. Take the one half of the seasoned flour mixture and coat the tenderloin on all sides and let rest for about 5 minutes. While it is resting, heat a 12 inch oven safe skillet to medium-high heat. When up to temperature, add the olive oil and place the tenderloin. Sear on all sides until golden brown. Remove from heat. Lie chopped onions & apples in the pan around the meat. Cover & place in the oven for approximately 1.5 - 2 hrs depending upon your oven. Take out of oven & remove roast from pan, covering it with foil to rest. Place the pan with the onion/apples and pan juices on the stove to medium heat. Combine the remaining 1/4 cup of the seasoned flour mixture with a wire whisk to the pan. Pour in broth & cider and mix until thickened. Salt & Pepper to taste
Preheat oven to 425 degrees
Combine 1/2 cup flour with the following in a small mixing bowl:
3 tsp dried crushed sage
2 tsp grandulated or minced dried garlic
2 tsp dried thyme
1/4 tsp allspice
1/4 tsp sweet paprika
1 tsp salt
2-3 lb pork tenderloin
3 tbsp olive oil
1 onion, roughly chopped
1 Granny Smith apple, roughly chopped
1/2 cup of apple cider
1/2 cup of chicken stock/broth
Mix all dry ingredients and divide in half. Rinse & pat dry a 2-3 lb pork tenderloin. Take the one half of the seasoned flour mixture and coat the tenderloin on all sides and let rest for about 5 minutes. While it is resting, heat a 12 inch oven safe skillet to medium-high heat. When up to temperature, add the olive oil and place the tenderloin. Sear on all sides until golden brown. Remove from heat. Lie chopped onions & apples in the pan around the meat. Cover & place in the oven for approximately 1.5 - 2 hrs depending upon your oven. Take out of oven & remove roast from pan, covering it with foil to rest. Place the pan with the onion/apples and pan juices on the stove to medium heat. Combine the remaining 1/4 cup of the seasoned flour mixture with a wire whisk to the pan. Pour in broth & cider and mix until thickened. Salt & Pepper to taste
