Chargrilled Pork Tenderloin
30 minutes
A beautiful way to prepare pork tenderloin is to slice it thinly and then chargrill it over a hot cast iron grill pan. Serve with homemade barbecue sauce.
Elaine Russell
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Ingredients
Serves: 4
- 450g lean pork fillet (tenderloin), cut across into 8 thin slices
- good pinch of freshly ground black pepper
- 1 can chopped tomatoes, about 400 g
- 75ml unsweetened apple juice
- 2 tablespoons dark brown sugar
- 1 tablespoon cider vinegar
- 1/4 teaspoon Tabasco sauce
Directions
Preparation: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.
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