Step 1

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.

Step 2

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.