Cajun pork fillet & beer sauce

Cajun pork fillet & beer sauce

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(4 ratings)

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Cooking time

Takes 50 minutes-1 hour

Skill level

Moderately easy

Servings

Serves 6

A pork dish with a kick that won't have you stuck to the BBQ all afternoon.

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
455
protein
28g
carbs
12g
fat
33g
saturates
19g
fibre
1g
sugar
3g
salt
1.46g

Ingredients

For the spice mix

  • 2 tsp each onions granules and garlic granules
  • 1 tsp each dried thyme, dried oregano, sweet paprika, cayenne pepper or chilli flakes, celery salt and black pepper
  • large pinch smoked paprika

For the pork

  • 2 each red and yellow peppers
  • 2 pork tenderloins, about 350g/12oz each, trimmed and halved
  • 100g butter, melted
  • 4 tbsp good-quality tomato pasta sauce
  • 100ml beer or lager
  • 1 tbsp light muscovado sugar
  • handful of chopped celery leaves or rocket, to garnish

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Method

  1. Light the barbecue. Put all the spice mix ingredients in a mortar or blender and grind well. Chargrill the peppers on the barbie until black. When cool enough to handle, peel, seed, cut into finger-length strips and set aside.
  2. Dip the pork in the melted butter, then roll it in the spice mixture until well covered. Heat a heavy frying pan or griddle pan on the barbecue. Drizzle a little melted butter into the pan and fry the meat for 10 minutes, turning occasionally until slightly blackened.
  3. Remove the pork from the pan, wipe the pan with kitchen paper then return the pork to it. Drizzle over a little more melted butter, throw in the peppers and tomato sauce and pour over the beer. Simmer for 15-20 minutes, stirring occasionally, until the sauce is thick and coating the pork.
  4. Using tongs, remove the pork from the pan. Cut it into slices and arrange on a serving plate. Stir the sugar into the sauce and pour it over the pork. Scatter over the celery leaves or rocket, and serve.

Recipe from Good Food magazine, June 2004

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Comments

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thecherub's picture
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This was really very hot (although I am generous when adding spices) Luckilly we had creme friache in the fridge which saved the dinner! Was good and will make again but no mad rush to do so.

spudie's picture

Great recipe. Keeps the pork really moist.

emmylou29's picture
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Gorgeous! We've done this a few times serving it with carrot salad in went down a treat!

kevinwiegand's picture
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Really enjoyed it!

pewter's picture
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sounds wet but too hot to eat !

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