Pork with Blackcurrant

Name: Pork with Blackcurrant
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 6
Cuisine: French
Ingredients: 2 large cooking apples, peeled, cored and sliced; 60 g butter; 2 tbsp unrefined sugar; 1 tsp blackcurrant jam; a pinch of cinnamon; 1 tbsp olive oil; 2 pork fillets, about 875 g together, trimmed of fat; 400 g blackcurrants (frozen if out of season); 50 ml water; sea salt; freshly ground black pepper

Preparation info

Serves
6

Difficulty
Medium
Ready in
55 min

Appears in

The French Kitchen

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.

Ingredients

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

Europe
France
Main course
Gluten-free
Autumn
Mediterranean

Method

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