Serves 2. Ready in 30 minutes
1 pork fillet
2 sprigs tarragon OR ½ teaspoon crushed fennel seeds
125g blackberries (frozen or fresh)
From the storecupboard:
1 clove garlic
2 tablespoons olive oil
1 tablespoon honey
Rinse the meat, pat dry with kitchen paper and slice into 1cm slices. Squeeze the lemon. Peel and chop the garlic.
Warm the oil and garlic in a frying pan. Add the pork and pan-fry for about 2 minutes on each side. Remove from the pan and keep warm.
Add the honey, lemon juice, cider and tarragon leaves to the pan and cook over a medium heat until the liquid has reduced by half.
Meanwhile, wash the apples, cut them into quarters, remove the cores and slice. Rinse the blackberries.
Add the fruit to the pan and cook for 5 minutes. Put the pork slices back into the pan and cook for a further 5 minutes.
Serve the pork with the fruit pieces and sauce.
Guest Author: Anna Atkins
Italian in London, passionate about healthy tasty food, founder of the great-food-made-easy website Lemon Squeezy.