Pork steaks with gin & coriander sauce

Pork steaks with gin & coriander sauce

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(14 ratings)

Prep: 25 mins Cook: 20 mins Plus soaking and marinating time

Easy

Serves 2
Fancy trying a new recipe? Pork, gin and coriander make a winning combination

Nutrition and extra info

Nutrition: per serving

  • kcal557
  • fat32g
  • saturates10g
  • carbs10g
  • sugars0g
  • fibre0g
  • protein41g
  • salt0.35g
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Ingredients

  • 2 juniper berries
  • 4 tbsp gin, warmed
    Gin

    Gin

    jinn

    Like all safe alcoholic drinks, gin is based on ethanol, an intoxicating liquid chemical that…

  • 1 garlic clove, finely chopped
  • 1 sprig rosemary, finely chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tsp coriander seeds
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

Method

  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.

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Comments, questions and tips

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Stuart250S's picture
Stuart250S
1st Feb, 2014
Phenomenal!!! SWMBO remarked that this was the best meal in a long time. Now, that IS a compliment !
kaikins
5th Apr, 2013
5.05
Ab Fab! love this recipe it's so simple yet impressive and very very tasty.
olivertwistgin
10th Dec, 2012
This is a truly great way to liven up a pork steak and turn it into something really special. As my name suggests I love all things Gin and for this recipe I chose the smoothest gin in my collection (Oliver Twist London Distilled Gin). I found that 5 tbsp of this Gin worked perfectly. Being a specialist Gin you are best to buy it online. This can be done here: http://www.thewhiskyexchange.com/P-18827.aspx Why not give it a go - I would love to see what other people think and whether you have a proffered Gin that you would rather use.
sofiewood
5th Jul, 2012
5.05
I've made this a few times, really quick and easy to do and full of flavour! Boyfriend not keen on mash potato so last time did with super crispy roasties and veg - worked well! Would really recommend giving this a go!
vickpole
23rd May, 2012
5.05
Completely delish!!!!!!!
athursfield
24th Mar, 2012
Can you make it with plain yoghurt instead of creme fraiche?
cscollins
6th Jun, 2011
I was quite excited about making this with my stepson and we had a giggle about "not telling the others what's in it" and the flame throwing part of lighting the gin! It was quite a nice meal and made a nice change for dinner. The sauce was quite sweet though so there was plenty left over, next time I won't be doubling the sauce ingredients for 4 people.
mrhallorann's picture
mrhallorann
16th Nov, 2010
5.05
Just made this tonight, using a butterfly'd pork fillet, marinated for 24hrs. Mixed a little grated cheddar and Dijon mustard into my mash as well. Absolutely gorgeous!! Will definitely be doing this one again and next time probably for a dinner party - the flavours are that good!
rhfrancis
22nd Aug, 2010
5.05
Made this for dinner tonight. I only had thin cut pork loin steaks but it still worked well. Delicious and will certainly be making it again. In response to Shirley Ann, I found the juniper berries in my local Somerfield (I'm probably a bit late with that and not much help now!)
arniedodd
19th Mar, 2009
where did you get or where can i get the juniper berries ?

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