CAJUN PORK FILLET & BEER SAUCE

Cajun pork fillet & beer sauce image

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

Provided by Ben O'Donoghue

Time 1h

Number Of Ingredients 10

Ingredients

2 tsp each onion 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
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

Steps:

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.

Nutrition Facts : Calories 455 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 1.46 milligram of sodium