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
Ingreadient
- ½ tbsp rapeseed oil
- 500g pork fillet, sliced into medallions
- 1 medium onion, finely chopped
- 3 eating apples
- 150ml low-salt chicken stock
- 1 tbsp Dijon mustard
- 4 sage leaves, finely sliced
- 2 tbsp half-fat crème fraîche
Direction
- Heat 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.
- Core 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.
