About this recipe:Pork has an undeserved reputation for being fatty. Modern breeding and butchery techniques mean that many cuts are now extremely lean.
Rachel Warren Chadd
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
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Method Prep:10min › Cook:20min › Ready in:30min
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.