A delicious and comforting supper, ready in an hour
- 1½ tbsp butter
- glug of olive oil
- 1 small red eating apple, cored and cut into medium sized wedges
- 3 tsp brown sugar
- 450g pork tenderloin
- a handful of fresh sage leaves
- 175ml port
- 1 tbsp Jo Hilditch cassis
- 300ml fresh chicken stock
- 50g blackcurrants
- salt and freshly ground pepper
- On a medium heat, melt 1/2 tbsp butter in a pan with a little olive oil and add the apple wedges to the pan, then sprinkle with 1 tsp of the sugar.
- Cook for a few minutes on each side until golden, adding the sage for the final minute. Transfer everything to a warmed plate and set aside in a warm place.
- Slice the pork into pieces about 1cm (½ inch) thick. Turn the heat up a little, and add a little more oil if necessary. Cook the pork for 2-3 minutes on each side until lightly golden before adding to the apple slices and sage.
- Deglaze the pan with the port and cassis and bring to the boil. Lower the heat to medium and simmer uncovered for about 5-10 minutes until reduced to a few tablespoons.
- Pour in the chicken stock and remaining 2 tsp of sugar. Continue to cook steadily for another 5-10 minutes until thickened to a sauce-like consistency and reduced further by half, then add the blackcurrants and continue to cook for a few more minutes.
- Pass the sauce through a sieve into a small pan, then place over a low heat and gradually whisk in the remaining butter and some seasoning.
- When ready to serve, drizzle the blackcurrant sauce over the pork and apple, garnished with the crispy sage.