Cookin’ with Carolyn Slow-cooker Pork Tenderloin with Apples

Slow-cooker Pork Tenderloin with Apples
1 pork tenderloin (1 lb.)
1 leek
1 sweet potato (1/2 lb.), coarsely chopped
1 Granny Smith apple, sliced
1 Tbsp. Flour
1 Tbsp. Dijon Mustard
1/4 cup Balsamic Vinaigrette Dressing
1/2 cup apple cider
2 Tbsp. chopped fresh sage
Cook meat in nonstick skillet on medium-high heat 4 min. on each side or until golden brown on both sides. Remove from heat, Trim leek, discard dark green portion. Cut leek lengthwise in half; rinse well. Cut each piece crosswise into 1/4-inch-thick slices; place in slow cooker sprayed with cooking spray. Top with potatoes and apples. Whisk flour, mustard and dressing in medium bowl until blended. Stir in apple cider. Add to vegetable mixture in slow cooker; mix lightly. Top with meat; cover with lid. Cook on LOW 4 to 4-1/2 hours (or on HIGH 2 to 2-1/2 hours). Transfer meat to cutting board, reserving vegetable mixture in slow cooker. Stir vegetable mixture; cover with lid. Loosely cover meat with foil; let stand 3 min. Slice meat; place on serving plate. Sprinkle with sage. Serve with vegetable mixture.
Enjoy!

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