Pork with Gooseberries
Creamy sauce and tart gooseberries are a great match for pork. I'd wanted to make this dish for three years, ever since I spotted it in a cooking magazine. But every year before this, my gooseberries only stretched to one or two recipes — usually baking or dessert. This year, one small bush at the dacha gave an unbelievable harvest. There was so much that I still have berries left for new dishes, even after making everything I'd planned.
Cooking method
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Step 1:
Gather the ingredients. For oven-baked pork with gooseberries, you'll need: boneless pork (tenderloin, stew meat, or neck), flour for dredging, vegetable oil for frying, salt, and ground black pepper.
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Step 2:
Rinse the pork, pat it dry, and cut it into chunks or slices (mine were already portioned neck pieces). Trim off any excess fat.
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Step 3:
Season the pork with salt and pepper.
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Step 4:
Dredge each piece in flour.
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Step 5:
Heat the vegetable oil in a skillet and sear the pork over high heat for 4 minutes per side. Cover the pan and take it off the heat — this keeps the pork from drying out while you make the sauce.
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Step 6:
For the sauce, you'll need: gooseberries, cream (about 20% fat, roughly heavy cream), water, sugar, salt, and ground black pepper.
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Step 7:
Wash the gooseberries, sort through them, trim the stems, and pat them dry.
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Step 8:
Put the berries in a saucepan.
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Step 9:
Add the sugar and water. Stirring, bring to a boil and cook over medium heat for another 5 minutes.
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Step 10:
Pour in the cream and simmer the sauce for another 3 minutes. Season with salt and pepper at the end.
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Step 11:
Arrange the pork in a baking dish and pour the berry-cream sauce over it. You can hold back a little sauce for serving.
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Step 12:
Bake the pork with gooseberries in an oven preheated to 400°F (200°C) for about 30 minutes.
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Step 13:
Serve the pork with its gooseberry-cream sauce alongside rice, mashed potatoes, or pasta. Enjoy!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream, 20% fat - 300 kcal/100g
- Cream, 10% fat - 120 kcal/100g
- Cream - 300 kcal/100g
- Fatty pork - 333 kcal/100g
- Lean pork - 357 kcal/100g
- Pork, lean roast - 184 kcal/100g
- Pork chop (bone-in) - 537 kcal/100g
- Pork schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Wild boar leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour, fortified - 333 kcal/100g
- Whole durum wheat flour, all-purpose - 364 kcal/100g
- Fine wheat flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gooseberries - 43 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
