Step 1

Halve and core the apples. Slice 1 apple into thick wedges. Thinly slice the remaining apple. Place the pork on a board. Use a sharp knife to make slits across the pork, 2cm apart. Place a slice of apple and a little thyme into each slit.

Step 2

Add the onion, potato, garlic, and remaining thyme and apple to the slow cooker. Combine the stock and mustard in a jug. Season. Pour mixture into slow cooker and stir to combine. Top with the pork. Cover and cook on High for 4 hours or until pork is cooked through.

Step 3

Transfer pork to a serving plate. Use a slotted spoon to transfer vegetables and apple to the plate. Cover with foil to keep warm.

Step 4

Use a spoon to skim any excess fat from the surface and discard. Add the cream to the remaining liquid. Bring to the boil on High and simmer for 30 minutes or until the sauce has reduced by half. Alternatiuvely, transfer liquid to a large, deep frying pan. Simmer for 10 minutes or until the sauce has reduced by half.

Step 5

Drizzle sauce over pork. Top with extra thyme to serve.