Number of servings : 4
Prep time: 10 Minutes
Cooking time: 20 Minutes
Type of meal : | Main Courses | Main Courses
Special diet :
450g (1lb) lean pork fillet (tenderloin), cut across into 8 thin slices
Good pinch of freshly ground black pepper
1 can (400 g) chopped tomatoes
75ml unsweetened apple juice
2 tablespoons dark brown sugar
1 tablespoon cider vinegar
¼ teaspoon Tabasco sauce
- With a sharp knife, trim any fat from the pork slices. Place the slices, two at a time, between sheets of greaseproof paper and lightly pound with a rolling pin. Season with the pepper.
- To make the barbecue sauce, combine the tomatoes and their juices with the apple juice, sugar, vinegar and Tabasco sauce in a saucepan. Bring to the boil over moderate heat, then simmer gently for about 10 minutes or until rich and thick. Keep hot.
- Heat a ridged cast-iron grill pan until very hot and a drop of water sprinkled on the pan evaporates immediately. Add the pork slices and chargrill for about 2 minutes on each side or until cooked through.
- Transfer the pork steaks to a platter and pour over the barbecue sauce. Serve hot.