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