For the spice mix
- 2 tsp each onion granules and garlic granules
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tsp each dried thyme, dried oregano, sweet paprika, cayenne pepper or chilli flakes, celery salt and black pepper
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- large pinch smoked paprika
For the pork
- 2 each red and yellow pepper
- 2 pork tenderloins, about 350g/12oz each, trimmed and halved
- 100g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 tbsp good-quality tomato pasta sauce
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 100ml beer or lager
- 1 tbsp light muscovado sugar
- handful of chopped celery leaves or rocket, to garnish
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
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.
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.
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.
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.
To cook indoors
Simply cook the pork on the stove over a medium heat.