- ½ tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 500g pork fillet, sliced into medallions
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 1 medium onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 eating apples
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 150ml low-salt chicken stock
- 1 tbsp Dijon mustard
- 4 sage leaves, finely sliced
- 2 tbsp half-fat crème fraîche
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.