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Photo of Pork steaks with redcurrant sauce by WW

Pork steaks with redcurrant sauce

Total Time
25 min
10 min
15 min
Red currant sauce is the winner in this dish, with sweet and tangy flavours, unique citrus tones and a good source of Vitamin C.


Pork medallion or loin steak, raw

450 g, (buy 4 x 125g steaks)

Brown onion

1 small, finely chopped

Redcurrant jelly

2 tbs

Chicken stock

cup(s), (80ml)

Reduced fat oil spread

20 g

Apple, granny smith, unpeeled, fresh

1 large, finely chopped


1 clove(s), thinly sliced

Red cabbage

1 cup(s), (1/4 cabbage) coarsely shredded

Brown sugar

2 tsp

Red wine vinegar

1½ tbs

Fresh flat-leaf parsley

½ cup(s), chopped

Oil spray

1 x 3 second spray(s)


300 g, steamed

Baby potatoes

8 individual, (chat), (320g)

Oil spray

2 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the pork for 4 minutes each side or until just cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  2. Meanwhile, cook half the onion in the same pan, stirring, for 3 minutes or until softened. Add the redcurrant jelly and stock. Cook, stirring occasionally, for 3 minutes or until the sauce thickens slightly. Remove from heat. Cover to keep warm.
  3. Heat the spread in a medium non-stick frying pan over medium-high heat. Cook the apple, garlic and remaining onion, stirring, for 4 minutes or until the apple is golden and the onion is soft. Add the cabbage and cook, stirring, for 2 minutes or until cabbage starts to soften. Add the sugar and vinegar and cook, stirring, for 2 minutes or until the cabbage is tender. Stir through the parsley. Serve the cabbage with the pork and drizzle the sauce over the pork.


SERVING SUGGESTION: Roasted baby (chat) potatoes and steamed broccoli.