Kat's slow cooker pork fillet with chestnut mushrooms, thyme and sage in a cider sauce

    5 hours 20 min

    Slow cooked pork fillet with chestnut mushrooms, thyme and sage in a thick cider sauce not only smells delicious when being cooked, but tastes amazing. Don't worry this dish is suitable for children as the alcohol is cooked out in the process, but leaves the wonderful sweet taste that compliments the pork wonderfully. Serve with buttery mash, cauliflower cheese and greens.


    59 people made this

    Serves: 6 

    • 2 pork fillets, fat trimmed off
    • 2L apple cider
    • 1 small bunch fresh thyme, stemmed and finely chopped
    • 1 small bunch fresh sage, stemmed and finely chopped
    • 450g chestnut mushrooms
    • 1 tablespoon corn flour
    • 2 tablespoons cold water

    Prep:20min  ›  Cook:5hr  ›  Ready in:5hr20min 

    1. Arrange your ingredients.
    2. Preheat the slow cooker to High setting.
    3. To the slow cooker, add the pork fillet and pour over enough of the cider to cover the pork. Add half of the fresh herbs and cook on High for 3 hours.
    4. After 3 hours, remove the pork fillet from the slow cooker, cut into chunks and place back into the slow cooker. Add the mushrooms and remaining herbs and reduce slow cooker to Low setting. Cook for 1 hour.
    5. After an hour dissolve the cornflour in the water and pour into the slow cooker, give a good stir.
    6. Pop the lid back on and cook for a further hour until the pork is tender.
    7. Best served with creamy buttery mash and seasonal veg. But I have been known to make pulled pork sandwiches with it too, using baps and lashings of hot stuffing.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    OK, well this didn't work for me and I can only imagine that my slow cooker must work very differently. After 3 hours on High with only 1 litre of cider, it was looking OK so in went the mushrooms. After another hour on Low the mushrooms looked pretty much unchanged so I went back up to high for the final hour with the cornflour. After 5 hours I had crunchy mushrooms floating around in a litre of cider. No sign of thickening. Basically I had to take the cider and mushrooms out of the slow cooker and put them in a pan. I boiled it vigorously until the mushrooms were soft before lifting them out. Then I had to continue to boil to reduce by half and add another two tablespoons of corn flower to thicken the sauce and a tablespoonful of sugar to take the acidic taste off. So I don't know what went wrong but I got there in the end.  -  19 Jan 2015