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


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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  • 2 juniper berries
  • 4 tbsp gin, warmed



    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'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



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


  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 (16)

Stuart250S's picture

Phenomenal!!! SWMBO remarked that this was the best meal in a long time. Now, that IS a compliment !

kaikins's picture

Ab Fab! love this recipe it's so simple yet impressive and very very tasty.

olivertwistgin's picture

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's picture

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's picture

Completely delish!!!!!!!

athursfield's picture

Can you make it with plain yoghurt instead of creme fraiche?

cscollins's picture

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

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's picture

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's picture

where did you get or where can i get the juniper berries ?

misslulu's picture

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.

tinyex900r's picture

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.

thestubbs's picture

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

her6ie53's picture

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

maz1507's picture

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!

tivoli's picture

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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