Ingredients
  • 800 gm Pork Loin
  • Salt and pepper
Marinade
Sauce



Black Pork served with pepper sauce and stuffed jacket potatoes
Method

Slice the pork loin into 20mm thick steaks. Season with salt and pepper and keep aside. 

Grind the cumin seeds, fennel seeds and cloves to a powder. Combine with the paprika, garlic, orange, ketchup, tabasco and balsamic vinegar and mix to a smooth paste. Place the pork steaks in a glass bowl and mix in the marinade. Cover and place in the refridgerator overnight.

Remove the pork steaks from the marinade and place on a barbeque and cook for around 20 minutes, turning frequently. Each time after turning, baste with some of the remaining marinade. When the steaks are blackened, remove from the heat and allow to rest for around 5 minutes.

Heat the plain yoghurt in a small saucepan stirring continuously until almost boiling (do not boil). Stir in the Worcesterhire sauce and whisky, and then add the whole peppercorns. Season and simmer very gently for 5 minutes.

Serve the steaks and pour over the sauce whilst hot.

My thanks to Jamie Oliver for the basic recipe


Alternative sauce


3 tblsp Butter
1 Onion, finely chopped
3 tsp English mustard powder
3 tblsp Butter
1 oz Plain flour
8 fl oz Milk
Salt and freshly ground black pepper


Melt the butter in a saucepan. Add the onion and cook over a very low heat for about 20 minutes, stirring occasionally. Whisk in the flour and mustard powder and cook over low heat for about a minute. Whisk in the milk a little at a time. Cook and whisk until the mixture bubbles and thickens. Allow to simmer for about 5 minutes. Taste and adjust seasoning with salt and black pepper.






Printer Friendly Text






home



Scoville Scale

Scoville Scale





Yorky's Mates