serves 4
ingredients
500g/1lb 2oz lean pork fillet
2 teaspoons sunflower oil
150ml/5fl oz vegetable stock
150ml/5fl oz dry rosé wine
1 tablespoon chopped fresh thyme
1 tablespoon clear honey
2 green dessert apples, cored, sliced
and tossed in 1 tablespoon freshly
squeezed lemon juice
175g/6oz fresh blackberries
2 teaspoons cornflour
4 teaspoons lemon juice
salt and freshly ground black pepper
• Trim away any fat and silvery skin from the pork fillet, and cut into
1cm/1⁄2in thick slices.
• Heat the oil in a non-stick frying pan, add the pork slices and sauté for
4–5 minutes until browned all over. Using a slotted spoon, remove the
pork and drain on kitchen paper. Reserve the pan juices.
• Pour the stock and wine into the pan with the juices, and add the thyme
and honey. Mix well, bring to a simmer and add the pork and apples.
Continue to simmer, uncovered, for 5 minutes.
• Add the blackberries, season with salt and pepper, and simmer for a
further 5 minutes. Mix the cornflour with the lemon juice and add to the
pan – stir until the sauce has thickened. Serve hot with boiled potatoes.
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