1 Tbsp olive oil
2 pork tenderloins (~1.75 lbs)
2 Cortland or other red apples, cored and cut into wedges (but not peeled)
1 green pear, cored and cut into wedges (but not peeled)
6 small boiling onions
1 large bulb fennel, cut into slices
6 whole cloves
1/2 cup water
1/2 cup apple juice
Salt and pepper to taste
Warm the olive oil in a large (cast iron) skillet over medium-high heat.
Season pork with salt and pepper to taste, and sear in skillet for a few minutes on each side.
Put pork into bottom of slow cooker. Add fruits and vegetables around and on top of pork. Add cloves and then pour water and juice over top.
Cook on high setting for about 3-4 hours or until meat falls apart with a fork.