Sweet juicy blackberries are a great match for succulent pork in this impressive main course dish. Serve it when you want the reaction to be 'wow'!


  • 4 x 125g pork loin steaks, beaten thin

  • Freshly ground black pepper

  • Olive oil

  • 25g butter, cut into knobs

  • 4 spring onions, chopped

  • 500g spring greens, finely shredded

  • 1 tbsp redcurrant jelly

  • 175ml red wine

  • 250g blackberries

  • 3 tbsp red wine vinegar

  • 50ml fresh beef stock, use as required

  • 25g flaked almonds, toasted

  • 400g new potatoes cooked and drained to serve


  • 1.

    Heat oil and a knob of butter in a large non-stick frying pan. Season the pork generously with pepper and cook over a high heat on each side until cooked. Set aside and keep warm.

  • 2.

    In a separate pan heat some oil and butter, along with the juices from the pork pan then add the spring onions and cook for 1 minute.

  • 3.

    Add the spring greens and stir to combine. Then cook on a medium heat for 7 minutes until the greens have wilted.

  • 4.

    Deglase the pork pan with the redcurrant jelly and red wine scraping up any bits stuck to the bottom of the pan then reduce

  • 5.

    In a liquidizer, puree half the blackberries with the red wine vinegar until smooth, then pass through a fine sieve to remove the pips.

  • 6.

    Pour the blackberry puree into the pan with the reduced red wine and cook over a medium heat until reduced to 200ml – about 15 minutes. If the sauce becomes to thick add a splash of beef stock to thin as required.

  • 7.

    Add the cooked pork to the blackberry sauce along with a knob of butter and the remaining blackberries.

  • 8.

    When the greens have wilted fold in the toasted almonds. Spoon the greens onto four warm plates then top with the pork and surround with the blackberries and their sauce.

  • 9.

    Serve with hot new potatoes.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 576kj
  • Fat Total 31g
  • Saturated Fat 10g
  • Protein 31g
  • Carbohydrate 35g
  • Sugar 8g
  • Sodium 137mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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