Cajun-spiced pork fillet with beer sauce

Cajun-spiced pork fillet with beer sauce

Ben's Meat Bible
Benito Martin


Quantity Ingredient
2 x 300g pork fillets, halved
150g salted butter, melted
sea salt flakes
freshly ground black pepper
2 tablespoons olive oil
steamed rice, to serve
1 teaspoon chopped coriander or celery leaves, to serve

Cajun spice mix

Quantity Ingredient
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon crisp-fried onions
1 teaspoon crisp-fried garlic
1 teaspoon celery salt
1 teaspoon dried thyme
1 teaspoon plain flour

Beer sauce

Quantity Ingredient
2 tablespoons olive oil
2 garlic cloves, chopped
400g tinned chopped tomatoes
1 red capsicum
1 green capsicum
2 spring onions, finely sliced
250ml pale ale
50g salted butter
2 tablespoons sherry vinegar


  1. Make the spice mix by blending all the ingredients for the spice mix together in a blender or food processor. Transfer to a shallow bowl or a plate and set aside.
  2. Pour a third of the melted butter into a separate shallow bowl. Season the pork fillets with salt and pepper, dip into the melted butter and then roll them around in the spice mixture, making sure the pork is well coated. Transfer the pork to a plate and set aside any remaining spice mixture for the sauce.
  3. Heat the oil and another third of the melted butter in a heavy-based frying pan over medium–high heat. Once the butter is foaming, add the pork and brown on all sides, turning occasionally, for about 5 minutes; the surface should blacken slightly because of the spice coating. Remove the pork from the pan and set aside to rest.
  4. To make the sauce, heat the oil in a saucepan and fry the garlic until golden. Add the tomatoes and cook over low heat for 10–15 minutes, until thick and sweet.
  5. Meanwhile, char the capsicums by placing them directly on the flame of a gas burner or under a hot grill (broiler), turning often to blacken and blister all over. Remove from the heat and allow to cool. Peel the skins off the capsicums, discard the cores and seeds and dice the flesh.
  6. Wipe out the pan in which you fried the pork and add the remaining melted butter, followed by the spring onions and a good pinch of the reserved spice mix. Sauté until the spices are fragrant, then pour in the ale and simmer until reduced by about half. Add the charred capsicum and the tomato mixture, and reduce for a further 5 minutes. Finish by stirring through the 50 g of butter and the vinegar.
  7. Return the pork to the pan and warm through. Serve with rice and sprinkle over the chopped coriander or celery leaves.
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