Pork with Blackcurrant


Preparation info

  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in

The French Kitchen: A Cookbook

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.


  • 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


    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 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 10g of the butter in a saucepan and fry the apples gently for 10 minutes or until golden. Add the cinnamon.

    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.

    Slice the pork fillets and serve on a bed of the sautéed apples, topped with the blackcurrant sauce.