Heat 2 tbsp of the olive oil in a skillet over medium-high heat.  Season the pork loin with salt and pepper.  Sear the pork on all sides until it is lightly browned.  Place the pork in the insert of a slow cooker.

In the same skillet, add the remaining 1 tbsp of oil and sauté the onion until it is soft and translucent.  Add the sage and garlic and cook for another minute more.  Stir in the chicken broth, scraping up any browned bits at the bottom of the pan.  Stir in ½ cup of the apple cider and bring to a boil.  Pour this mixture over the pork in the slow cooker, cover, and cook on low for 5-6 hours.

Place the apple slices in the slow cooker and cook for an additional hour.

Cook the rice according to the directions on the package.

Remove the pork from the slow cooker, place it on a cutting board, and cover with foil.  Spoon apples into a bowl and cover with foil.

Spoon the cooking liquid into a small saucepan over medium heat.  In a small bowl, whisk the cornstarch into the remaining ½ cup of apple cider.  Simmer for 5 or so minutes, until the sauce has thickened.  Taste for seasoning and adjust as needed.

Slice the pork loin and serve over rice with the sauce spooned over the top.