Pork steaks with gin & coriander sauce

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Good Food

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1. Crush the juniper berries coarsely using a pestle and mortar or rolling pin.Warm the gin in a small pan then pour over the juniper berries and leave to soak for 20 minutes. Trim the pork - leave on a little fat for flavour and to keep it moist. Drain the juniper berries, reserving the gin.
2. In a mini blender, or using a pestle and mortar, pound the garlic, rosemary and coriander seeds with the juniper berries and 2 tbsp olive oil. Spread the mixture over the pork. Cover and marinate for as long as possible (preferably overnight if you have the time).
3. Heat the remaining oil in a small non-stick frying pan until very hot. Add the pork and cook quickly on both sides until golden. Pour in the gin - boil fast until it disappears or set light to it and let the flames burn down - this removes the raw alcohol taste. Pour in the apple juice. Scrape the pan to loosen any sticky bits. Bring to the boil.
4. Half cover with a lid and simmer for 10 minutes until the pork is cooked and the sauce reduced but not too thick. Remove the pork to a warm plate. Swirl the crème fraîche into the sauce. Bring back to boil and boil rapidly for 1-2 minutes until it's syrupy, then season to taste. Serve the pork and sauce with mashed potatoes and savoy cabbage, tossed with butter and finely sliced garlic.

Per serving

557 kcalories, protein 41g, carbohydrate 10g, fat 32 g, saturated fat 10g, fibre 0g, salt 0.35 g

Latest comments and suggestions

• Charlie

  22 January 2008

  Charlie rated and commented on this recipe

  

  This is wonderful with champ and peas. The sweetness of the apple juice is a contrast to the champ and is really nice with peas a really dinner party winner with little effort.

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• Marie

  08 February 2008

  Marie rated and commented on this recipe

  

  A firm favourite - have been making this dish since cutting out the recipe from the 2003 magazine. The herbs and spices mix well with sweet apple juice and the little kick of gin. Champ is great with it, or creamy mash and sauteed leeks. You have to try this recipe, it's fantastic!

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• Her6ie53

  28 May 2008

  Her6ie53 rated and commented on this recipe

  

  Excellent Recipe, prepared in minutes with minimum effort and full of flavour.

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• Jayne

  24 June 2008

  Jayne rated and commented on this recipe

  

  Delicious and was easier to make than it sounded. Made it 3 times now. Impressive meal for company.

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• Tiny

  21 August 2008

  Tiny rated and commented on this recipe

  

  Sounds complicated but really easy to make and well worth the effort. I make it with pork fillet so the meat is very tender. A really useful recipe to have at hand. Have made this quickly when in a hurry and as a planned meal. Both were tasty but the pork definitely benefits from marinading for as long as possible though to extract the maximum flavour. Delicious and looks very impressive.

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• DJW

  05 October 2008

  DJW rated and commented on this recipe

  

  A sauce to die for used thinnish loin chops and marinaded overnight so cooked quickly. Just could not get enough of the sauce will be making again.

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Ingredients

• 2 juniper berries
• 4 tbsp gin , warmed
• 1 garlic clove , finely chopped
• 1 sprig rosemary , finely chopped
• 1 tsp coriander seeds
• 3 tbsp olive oil
• 2 x 175g/6oz thick, boneless pork steaks
• 150ml ¼ pint English apple juice , the cloudy varieties have more flavour
• 4 tbsp crème fraîche
• mashed potato and buttered savoy cabbage, to serve

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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 25 mins

Cook 20 mins

Ingredients

• 2 juniper berries
• 4 tbsp gin , warmed
• 1 garlic clove , finely chopped
• 1 sprig rosemary , finely chopped
• 1 tsp coriander seeds
• 3 tbsp olive oil
• 2 x 175g/6oz thick, boneless pork steaks
• 150ml ¼ pint English apple juice , the cloudy varieties have more flavour
• 4 tbsp crème fraîche
• mashed potato and buttered savoy cabbage, to serve

Per serving

557 kcalories, protein 41g, carbohydrate 10g, fat 32 g, saturated fat 10g, fibre 0g, salt 0.35 g

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