Pork steaks with gin & coriander sauce

Pork steaks with gin & coriander sauce

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(15 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


  • 2 juniper berries
  • 4 tbsp gin, warmed



    Gin has enjoyed a huge revival recently. It's usually served alongside tonic water (a…

  • 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, questions and tips

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26th Apr, 2020
This tastes incredible. Didn't have juniper though and I used yoghurt instead of Creme Fraiche like Caroline below. One word of warning - careful if you Flambé, with 4 tbsp of gin I nearly set my house on fire!!
Caroline S's picture
Caroline S
4th Feb, 2019
My other half thought this was restaurant standard, it was very delicious! I removed the pork loins at the end of the cooking time and boiled the sauce down a bit further and then added a tablespoon of 5% Greek yoghurt rather than creme fraiche which worked well.
Stuart250S's picture
1st Feb, 2014
Phenomenal!!! SWMBO remarked that this was the best meal in a long time. Now, that IS a compliment !
5th Apr, 2013
Ab Fab! love this recipe it's so simple yet impressive and very very tasty.
10th Dec, 2012
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.
5th Jul, 2012
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!
23rd May, 2012
Completely delish!!!!!!!
24th Mar, 2012
Can you make it with plain yoghurt instead of creme fraiche?
6th Jun, 2011
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
16th Nov, 2010
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!


Barry wright's picture
Barry wright
27th Jun, 2018
I am about to make this for a dinner party for six and wondered if I should treble the sauce ingredients or just double
goodfoodteam's picture
28th Jun, 2018
Thanks for your question. We'd recommend doubling the sauce ingredients. You can add more apple juice and crème fraîche if there isn't enough.
1st Nov, 2017
Could this freeze if froze separately
goodfoodteam's picture
9th Nov, 2017
Thanks for your question. We do not recommend freezing this dish, the pork steaks may be a bit tough when reheated and crème fraîche tends to split when frozen.
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