Cajun pork fillet & beer sauce
- Preparation and cooking time
- Total time
- Takes 50 minutes-1 hour
- More effort
- Serves 6
Skip to ingredients
For the spice mix
- 2 tsp each oniongranules and garlic granules
- 1 tsp each dried thymedried 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 tenderloinsabout 350g/12oz each, trimmed and halved
- 100g buttermelted
- 4 tbsp good-quality tomatopasta sauce
- 100ml beeror lager
- 1 tbsp light muscovado sugar
- handful of chopped celeryleaves or rocket, to garnish
Nutrition: per serving
- kcal455
- fat33g
- saturates19g
- carbs12g
- sugars3g
- fibre1g
- protein28g
- salt1.46glow
Method
step 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.
step 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.
step 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.
step 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.
