Pork Loin Steak with Fresh Blackcurrant Sauce

Gourmet Classic

Gourmet Classic

Standard Supplier 19th November 2011
Gourmet Classic

Gourmet Classic

Standard Supplier

Pork Loin Steak with Fresh Blackcurrant Sauce

With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Pork Loin Steak with Fresh Blackcurrant Sauce recipe below, as tried and tested by professional chefs - Why not give it a try? Serves 4


  • 150g Boneless pork loin steaks
  • 100g Fresh Blackcurrants
  • 2 Finely chopped shallots
  • 50g Butter
  • 500ml Chicken stock
  • 150ml Gourmet Classic Cabernet Sauvignon Cooking Wine
  • 100ml Gourmet Classic Creme de Cassis
  • 50ml Cooking oil
  • 4 Sprigs of thyme
  • 1 pinch of finely chopped fresh sage
  • Salt & ground black pepper


Heat the cooking oil in a saucepan and sweat off chopped shallots without colour.
Add the Gourmet Classic Cabernet Sauvignon Cooking Wine and chicken stock and reduce by half. Add the fresh blackcurrants together with the Gourmet Classic Creme de Cassis, bring to the boil carefully, take off heat, cover and set aside. Check consistency and seasoning.
Place oil in a clean pan and seal off the pork loin steaks quickly, 3-5 minutes each side, season with salt and pepper.
When meat is cooked, place on a clean plate and sprinkle with chopped sage and keep warm. Allow to rest for 5 minutes. Any residue juices pour into sauce.
Take the sauce and place over the heat, carefully bring back to the simmer, do not boil. Add knobs of butter gently to the sauce in order to give it a shine.
To serve, place the pork loin on the plate ensuring some blackcurrants are used as garnish. Decorate with a deep fried sage leaf.
Serving Suggestion:
Loin of lamb can be used instead of pork if required.
Choice of Summer vegetables can be served on the plate or separately.

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