Apple Rosemary Pork Tenderloin

Ingredients

• 4 teaspoons dried rosemary
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried marjoram
• salt and pepper to taste
• 3 pounds pork tenderloin
• 12 fluid ounces apple cider
• water
• 3 Granny Smith apples, cored and cut into 1 inch pieces
• 1 large red onion, cut into 1 inch pieces
• 5 tablespoons brown sugar
• 1/3 cup all-purpose flour
• 3/4 cup maple syrup

Directions

1. In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour cider over roast. Add water until pork is completely submerged. Cover, and refrigerate overnight.
2. Place tenderloin in crock pot. Pour marinade around the meat.
3. In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. 
4. Cook for 6-8 hours on high. Until meat reaches 325 degrees F.
5. For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.
6. Slice roast, and serve with gravy.