400 g blackcurrants (frozen if out of season)
2 tbsp unrefined sugar
50 ml water
1 tbsp olive oil
2 pork fillets, about 875 g together, trimmed of fat
sea salt
freshly ground black pepper
60 g butter
2 large cooking apples, peeled, cored and sliced
a pinch of cinnamon
1 tsp blackcurrant jam
2 tbsp unrefined sugar
50 ml water
1 tbsp olive oil
2 pork fillets, about 875 g together, trimmed of fat
sea salt
freshly ground black pepper
60 g butter
2 large cooking apples, peeled, cored and sliced
a pinch of cinnamon
1 tsp blackcurrant jam
method
1. Wash fresh blackcurrants, remove any stems, and place the fruit (fresh or frozen) in a small saucepan with the sugar and water. Cover and gently bring to boiling point, then remove from the heat. When they have cooled a little, drain the blackcurrants, reserving the juice. Set the juice and the blackcurrants aside.
2. Heat the oil in a saute pan and fry the pork fillets over a medium heat until golden all over. Season, then cover and cook for another 15 minutes. When cooked, remove them from the pan and allow them to rest.
Meanwhile, heat 10 g of the butter in a saucepan and fry the apples gently for 10 minutes or until golden. Add the cinnamon.
3. Put the reserved blackcurrant juice and the jam in the pan the pork was cooked in, bring to the boil and simmer. Cut the remaining butter into pieces and whisk it in, simmering rapidly, until a glossy sauce is made. Add the blackcurrants.
4. Slice the pork fillets and serve on a bed of the sauteed apples, topped with the blackcurrant sauce.
2. Heat the oil in a saute pan and fry the pork fillets over a medium heat until golden all over. Season, then cover and cook for another 15 minutes. When cooked, remove them from the pan and allow them to rest.
Meanwhile, heat 10 g of the butter in a saucepan and fry the apples gently for 10 minutes or until golden. Add the cinnamon.
3. Put the reserved blackcurrant juice and the jam in the pan the pork was cooked in, bring to the boil and simmer. Cut the remaining butter into pieces and whisk it in, simmering rapidly, until a glossy sauce is made. Add the blackcurrants.
4. Slice the pork fillets and serve on a bed of the sauteed apples, topped with the blackcurrant sauce.
serving amount
serves 6
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