Pork fillet in onion and mustard sauce

Dinner

Cooking method: Slow
Serves: 4

Time: Long - longer than 60 minutes
Difficulty: Average - a standard adult who feeds themself could do it

Equipment

• Saucepan
• Slow cooker
• Steamer

Ingredients

• Condiment, cube, or tube
• Chicken stock - 1
• Drink or liquid
• Cider - 250 ml
• Water - 150 ml
• Eggs / cheese / dairy
• Cream (double) - 120 ml
• Flour / sugar / baking
• Flour (plain) - some
• Fruit / nuts
• Lemon peel (grated) - some
• Herb
• Parsley - some
• Thyme - some
• Bay leaf - 2
• Meat
• Pork (fillet) - 500 gm
• Spread
• Mustard - 2 tablespoon
• Vegetable
• Garlic (chopped) - some
• Potatoes (small) - some
• Carrot - 3
• Onion (chopped) - 1

Method

Fry the outside of the pork fillet for a few minutes to seal it, coat it with oil and grind some salt and pepper over it and set it roasting in the slow cooker for about an hour and a half.

After about an hour of that, in a saucepan fry the onions and garlic until soft, stir in a bit of flour, then gradually stir in the cider and the water and add the stock cube. Add the bay leaves and the lemon peel, bring it all to the boil and then back down to simmer. Add the cream, the mustard, and some salt and pepper. Simmer for a bit, and then pour over the pork in the slow cooker, stirring it into any juice which has come out of the pork whilst it's been roasting.

Chop the carrots and potatoes, and steam until they're done to how you like them. Serve it all together with chopped parsley sprinkled over the top.