Place the sliced onion, apple, and chicken broth in the bottom of your slow cooker.

*Optional sear – For extra flavor, sear the pork loin on all sides in 1 tablespoon butter over medium-high heat before placing it in the crock pot. I did not sear the pork in this recipe. If you have the extra time, I recommend the sear to lock in flavor and moisture*

In a medium bowl, whisk together cranberry sauce, orange zest and juice, onion soup mix, honey, and chopped rosemary. Pour over the pork.

Place the rosemary sprig on top of the pork, cover, and cook on low for 5–6 hours, or until the pork reaches an internal temperature of 145°F. Check the middle of the pork loin at 5 hours.

Rest and slice – Remove the pork from the slow cooker and let it rest for 10 minutes before slicing or shredding.

Optional gravy – Strain the crock pot juices into a saucepan. Whisk together the cornstarch and water, then stir into the juices over medium-high heat until thickened. Pour over the pork before serving.