Chargrilled pork in barbecue sauce

    30 min

    Pork has an undeserved reputation for being fatty. Modern breeding and butchery techniques mean that many cuts are now extremely lean.

    1 person made this

    Serves: 4 

    • 450g (1lb) lean pork fillet, cut across into 8 thin slices
    • good pinch of freshly ground black pepper
    • 1 can chopped tomatoes, about 400g
    • 75ml (2 1/2fl oz) unsweetened apple juice
    • 2 tablespoons dark brown sugar
    • 1 tablespoon cider vinegar
    • 1/4 teaspoon Tabasco sauce

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. 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.
    2. 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.
    3. 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.
    4. Transfer the pork steaks to a platter and pour over the barbecue sauce. Serve hot.

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