Pork and apples is a classic combination and the meat is all the more tender when slow-cooked for four hours. Serve with greens for a complete, healthy meal
Prep:15 mins
Serves 4
½ tbsp rapeseed oil500g pork fillet, sliced into medallions1 medium onion, finely chopped3 eating apples150ml low-salt chicken stock1 tbsp Dijon mustard4 sage leaves, finely sliced2 tbsp half-fat crème fraîche
STEP 1Heat the slow cooker. Heat the oil in a large frying pan, fry the pork medallions on each side for 2 mins until they pick up a little colour. Fry the onion for a few mins, then add the stock and mustard to the pan and stir. Tip the pork and sauce into the slow cooker.STEP 2Core and cut the apples into quarters, add them to the pot with the sage. Season with black pepper. Cook on Low for 4 hours or until the meat is tender, then stir in the crème fraîche.
