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.