Autumn Harvest Pork Loin

2 cups cider or apple juice
1 1/2-2 lbs. pork loin
salt & pepper
2 large Granny Smith apples, peeled and sliced (I used Gala apples and they worked just fine)
1 1/2 whole butternut squashes, peeled and cubed
1/2 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. dried thyme
1/2 tsp. dried sage

1) Heat cider in a hot skillet. Sear pork loin on all sides in cider.
2) Sprinkle meat with salt and pepper on all sides. Place in a slow cooker, along with juices.
3) Combine apples and squash. Sprinkle with sugar and herbs. Stir. Place around pork loin.
4) Cover. Cook on low 5-6 hours.
5) Remove pork from cooker. Let stand 10-15 minutes. Slice into 1/2 inch-thick slices.
6) Serve topped with apples and squash.