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.