Pork has an undeserved reputation for being fatty. Modern breeding and butchery techniques mean that many cuts are now extremely lean.
Rachel Warren Chadd
1 person made this
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.