Pork with Blackcurrant

Preparation info
  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

Pore au Cassis is easy to make, and the result is a wonderfully intense concentration of autumn flavours.


  • 400 g blackcurrants (frozen if out of season)
  • 2 tbsp unrefined sugar
  • 50


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.

Heat the oil in a sauté pan and fry the pork fillets over a medium heat