Cajun pork fillet & beer sauce

Cajun pork fillet & beer sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Takes 50 minutes-1 hour

More effort

Serves 6
A pork dish with a kick that won't have you stuck to the BBQ all afternoon.

Nutrition and extra info

Nutrition: per serving

  • kcal455
  • fat33g
  • saturates19g
  • carbs12g
  • sugars3g
  • fibre1g
  • protein28g
  • salt1.46g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

For the spice mix

  • 2 tsp each onion granules and garlic granules

    Onion

    un-yun

    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

    Thyme

    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

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 tbsp good-quality tomato pasta sauce

    Tomato

    toe-mart-oh

    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

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (5)

thecherub's picture
3

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
5

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

kevinwiegand's picture
4

Really enjoyed it!

pewter's picture
2

sounds wet but too hot to eat !

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.