Cajun pork fillet & beer sauce

• each onion2 tsp tsp

  granules and garlic granules

• 1 tsp each dried thyme

  dried oregano, sweet paprika, cayenne pepper or chilli flakes, celery salt and black pepper

• large pinch smoked paprika↗
• each red and yellow peppers2
• pork tenderloins↗2

  about 350g/12oz each, trimmed and halved

• butter↗100g g

  melted

• tomato↗4 tbsp good-quality tbsp

  good-quality pasta sauce

• beer↗100ml ml

  or lager

• light muscovado sugar↗1 tbsp tbsp
• handful of chopped celery

  leaves or rocket, to garnish

Step-by-step instructions

1. 1

   Light the barbecue. Put all the spice mix ingredients in a mortar or blender and grind well. Chargrill the peppers on the barbie until black. When cool enough to handle, peel, seed, cut into finger-length strips and set aside.

2. 2

   Dip the pork in the melted butter, then roll it in the spice mixture until well covered. Heat a heavy frying pan or griddle pan on the barbecue. Drizzle a little melted butter into the pan and fry the meat for 10 minutes, turning occasionally until slightly blackened.

3. 3

   Remove the pork from the pan, wipe the pan with kitchen paper then return the pork to it. Drizzle over a little more melted butter, throw in the peppers and tomato sauce and pour over the beer. Simmer for 15-20 minutes, stirring occasionally, until the sauce is thick and coating the pork.

4. 4

   Using tongs, remove the pork from the pan. Cut it into slices and arrange on a serving plate. Stir the sugar into the sauce and pour it over the pork. Scatter over the celery leaves or rocket, and serve.