Cajun Pork Fillet with Beer Sauce

Name: Cajun Pork Fillet with Beer Sauce
Total time: 1 h
Yield: Serves 6
Cuisine: australian
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

3.35 (6)

⏱ 60 mins 🍽 Serves 6 🌶 australian ✅ More effort 🏷 Main course

This Australian main course delivers a spicy kick without requiring hours at the barbecue. Pork tenderloin is coated in a homemade Cajun spice blend, chargrilled, and then simmered in a savoury sauce made with tomato pasta sauce and beer. The dish is finished with a touch of sugar and a fresh herb garnish, creating a robust meal ideal for lunch or dinner. It serves six people and takes about 60 minutes to prepare and cook.

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

Method

Begin by lighting your barbecue. Combine all the ingredients for the spice mix in a mortar or blender and grind them thoroughly. Place the peppers on the barbecue to chargrill them until their skins blacken. Once they have cooled, peel them, remove the seeds, slice them into strips, and set aside.
Coat each piece of pork in the melted butter, then roll it in the prepared spice mix until fully covered. Place a heavy frying pan or griddle pan on the barbecue to heat. Add a small amount of melted butter to the pan and cook the meat for 10 minutes, turning it now and then until it blackens slightly.
Take the pork out of the pan and wipe the pan clean with kitchen paper. Return the pork to the pan, drizzle with a bit more melted butter, add the peppers and tomato sauce, and pour in the beer. Let it simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and clings to the pork.
Use tongs to lift the pork from the pan. Slice the meat and arrange it on a serving plate. Mix the sugar into the sauce in the pan, then pour the sauce over the sliced pork. Finish by scattering the chopped celery leaves or rocket over the top before serving.

Nutrition (per serving)

Calories455 kcal

Fat33 g

Saturates19 g

Carbs12 g

Sugars3 g

Fibre1 g

Protein28 g

Sodium584 mg

Salt1 g

Recipe details

Skill levelMore effort

CategoryMain course

Cuisineaustralian