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: 400 g blackcurrants (frozen if out of season); freshly ground black pepper; sea salt; 2 pork fillets, about 875 g together, trimmed of fat; 50 ml water; 2 tbsp unrefined sugar; 1 tbsp olive oil; 60 g butter; 1 tsp blackcurrant jam; a pinch of cinnamon; 2 large cooking apples, peeled, cored and sliced

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
Autumn
Mediterranean
Gluten-free

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