This easy Slow Cooker Sage & Mustard Pork is a warm and comforting meal, perfect for cozy dinners. Tender pork simmers in a rich mustard-card gravy with herbs and vegetables, creating a deliciously hearty dish. Serve it with creamy mashed potatoes and crusty bread to soak up every drop of flavor!

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Recipe Ingredients

• 1kg (2.2 lbs) pork fillet, cut into chunks
• 2 onions, finely chopped
• 3 carrots, finely chopped
• 2 celery sticks, finely chopped
• 1 tsp dried sage
• 1 tsp dried parsley
• 1 bay leaf
• 2 tbsp wholegrain mustard
• 200ml (¾ cup) cider
• 300ml (1¼ cups) chicken stock
• 2 tbsp peas
• A handful of fresh sage leaves, chopped
• Sea salt & black pepper, to taste

To Serve:

• Mashed potatoes
• Crusty bread (optional) 

How To Make Slow Cooker Sage & Mustard Pork

1. Sear the pork: Heat a pan over high heat and sear the pork for a few minutes until browned all over. Transfer to the slow cooker
2. Add vegetables & seasonings: Add the onions, carrots, and celery, along with the dried herbs and mustard. Pour in the cider and chicken stock, season with salt and pepper, and stir well.
3. Slow cook: Cook on high for 2 hours or low for 5 hours until the pork is tender.
4. Add peas & fresh sage: Stir in the peas and chopped fresh sage, then cook for another hour.
5. Serve: Spoon over buttery mashed potatoes with crusty bread to soak up the rich cider gravy.

Recipe Tips

• Sear for extra flavor: Browning the pork before slow cooking adds a deep, rich taste to the dish. Don’t skip this step!
• Use the right cider: A dry or medium cider works best. Avoid sweet cider, as it can make the gravy too sugary.
• Don’t add peas too early: Adding peas at the end keeps them bright and fresh. If added too soon, they may turn mushy.
• Adjust the thickness of the sauce: If the sauce is too thin, remove the lid for the last 30 minutes to let it reduce. For a thicker sauce, mix 1 tsp of cornstarch with water and stir it in.
• Let it rest before serving: Let the pork sit for 5 minutes after cooking to allow the flavors to fully blend before serving.

Recipe FAQs and Variations

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