Extra Schmaltz!

I wanted to make something that was very Autumnal and so I started looking up pork and apple recipes. Almost all of them called for cinnamon and sounded foul, so I came up with this which I wanted to be more balanced. It turned out better than expected so I figured I'd write it up. I made it in the slow cooker, but you could probably use the oven also if you're a masochist.  Ingredients 2# pork tenderloin 1 onion, cut into thin strips 2-3 cloves garlic, cut into large chunks 1/2 c. white wine 2 Tbsp apple cider vinegar 1/2 water or chicken broth 1/2 tsp white pepper 1 tsp mustard powder Salt 1 6" sprig fresh rosemary, leaves removed from stem, or equivalent dried, but fresh is way better 3-4 cooking apples, cored and cut into chunks (they'll melt, no need to stress over this) Instructions Carmelize the onions in a heavy skillet. Salt the pork tenderloin on both sides. Put onions in slow cooker, add oil and brown the tenderloin. Once brown, add