Cajun pork fillet & beer sauce
A pork dish with a kick that won't have you stuck to the BBQ all afternoon.
Difficulty and servings
Serves 6
Preparation and cooking times
Takes 50 minutes-1 hour
- 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.
Per serving
455 kcalories, protein 28g, carbohydrate 12g, fat 33 g, saturated fat 19g, fibre 1g, sugar 3g, salt 1.46 g
Recipe from Good Food magazine, June 2004.
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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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Difficulty and servings
Serves 6
Preparation and cooking times
Takes 50 minutes-1 hour
Spicy feast
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
Per serving
455 kcalories, protein 28g, carbohydrate 12g, fat 33 g, saturated fat 19g, fibre 1g, sugar 3g, salt 1.46 g
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16 November 2007
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