Pork Fillets In Redcurrant Marinade

Remove the stems from the redcurrants. Place them in a bowl and mash. You can also use a hand blender for this. Add the balsamic vinega, Faroese sugar, chopped (Breckland) thyme and onion. Add 2 tsp of salt and a generous helping of freshly ground pepper.

Place the meat in the marinade and make sure it is covered. Cover the bowl with cling film and let stand for at least 8 hours. 24 hours is fine too, gives more time for the flavours to seep into the meat.

Half an hour before grilling take the meat out of the fridge. Wipe most of the marinade off with a paper towel, as the herbs and currants may burn on the grill. Grill the meat over medium heat for about 20 minutes, turning the pieces. Remove from the grill and allow to rest for 10 minutes before serving.