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'!
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.
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.
Add the spring greens and stir to combine. Then cook on a medium heat for 7 minutes until the greens have wilted.
Deglase the pork pan with the redcurrant jelly and red wine scraping up any bits stuck to the bottom of the pan then reduce
In a liquidizer, puree half the blackberries with the red wine vinegar until smooth, then pass through a fine sieve to remove the pips.
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.
Add the cooked pork to the blackberry sauce along with a knob of butter and the remaining blackberries.
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.
Serve with hot new potatoes.
Nutritional analysis per serving (4 servings)
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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