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Substitute your favorite herb-infused olive oil. If you have a slow-cooker that sears, you can do this all in one pan! Adapted from taste.au.com
Reserve 8 large sage leaves. Finely chop the remaining leaves. Cut 8 x 1"-deep slices (about 3/4" apart) across the top of the pork. Cut apple into 16 thin wedges (discard any remaining apple). Place 2 pieces of apple, skin-side up, and 1 sage leaf into each slit.
Heat olive oil in a sauté pan over medium-high heat. Cook onion for 5 minutes or until soft. Add garlic and chopped sage. Cook for 1 minute or until fragrant. Stir in cider and half the honey. Add potato and fennel. Transfer bowl to slow cooker. Place pork, cut-side up, on top of vegetables.
Combine balsamic, lemon rind and remaining honey in a bowl. Season with salt and pepper. Set half the glaze aside. Brush the remaining glaze mixture over the pork. Cover with lid. Cook on low for 6 hours or until tender.
Drizzle pork with reserved glaze. Sprinkle with fennel fronds. Serve with vegetables and a little of the cooking liquid, if desired.
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