Ingredients
800 gm Pork Loin Salt and pepper Marinade ½ tsp Cumin seeds 1 tsp Fennel seeds 1 tblsp Paprika 2 Cloves 4 Garlic cloves, minced Zest and juice of an orange 150 ml Tomato ketchup dash Tabasco sauce (to taste) 6 tblsp Balsamic vinegar Sauce 125 ml Plain yoghurt 1 tblsp Worcestershire sauce 1 tblsp Whisky 1 tblsp Whole black peppercorns Salt and pepper	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 (1) 3 tblsp Butter 1 Onion, finely chopped 3 tsp English mustard powder  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. Alternative sauce (2) 1 tblsp Vegetable oil 1 small Onion finely chopped 3 cloves Garlic minced 1 tin Condensed mushroom soup 1 tblsp Worcestershire sauce 1 large red cayenne chili, sliced Salt and freshly ground black pepper Heat the oil in a saucepan and stir fry the onions and garlic until golden brown. Add the mushroom soup plus ½ tin water and stir to mix. Add the Worcestershire sauce and sliced chili. Bring to the boil and then simmer very gently for around 10 minutes. Season with salt and black pepper. Alternative sauce (3) 1 small Onion chopped 6 cloves Garlic chopped 1 tbsp Holy basil 1 tin Condensed tomato soup Freshly ground black pepper Salt (to taste) Liquidise the onion, garlic and basil until smooth. Heat the oil in a saucepan and stir fry the mixture for around 5 minutes. Add the tomato soup plus ¼ tin water and stir to mix. Add the ground pepper and salt, bring to the boil and then simmer very gently for around 10 minutes.

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