Instructions

1.  Set the 8-quart Crock-Pot® Express Crisp Pressure Cooker to the sauté function and add in the oil. While it’s heating, pat the tenderloins dry and season with salt and pepper. Once the oil is hot, place the pork tenderloins into the bottom and sear for about 2 minutes on each side
2. While the pork is searing, mix together the apple juice, broth, apple cider vinegar, dijon mustard, sage, thyme and garlic powder in a small bowl
3. Once the pork has browned on all sides, add in the sliced apples and onions and then pour the liquid mixture over top. Place the lid on the Crock-Pot® Express, set the pressure valve to sealing and set for 20 minutes on high pressure
4. When it’s finished cooking, release the pressure and then use tongs to pull the tenderloins to the top, and set them on top of the apples and onions. Place the crisping lid on and crisp for 4 minutes
5. When it’s finished, remove the tenderloins and place on a cutting board. Use a slotted spoon to remove the apples and onions and transfer to a serving dish
6. Once it’s just the liquid left in the pot, place it back on sauté. Dissolve the arrowroot flour in a small dish with 1 tbsp of water and then pour that mixture into the Crock-Pot® Express. Stir to combine and let come to a simmer to thicken the sauce into a gravy. Slice the tenderloins while it’s thickening and place on the serving dish
7. After it’s thickened, place in a gravy dish or use a large spoon to directly pour over the sliced tenderloins