Pork Striploin Steaks with Gin & Coriander Sauce
Try our tasty Pork Striploin Steaks with Gin & Coriander Sauce for dinner tonight. Tender pork steaks on creamy mash & drizzled with tangy gin sauce - YUM!
What you’ll need
- 4 Barkers Creek Pork Striploin Steaks
- 2 juniper berries
- 4 Tbsp. gin
- 1 tsp. minced garlic
- 1 sprig rosemary, finely chopped
- 1 tsp. coriander seeds
- 3 Tbsp. olive oil
- 150ml cloudy apple juice
- 4 Tbsp. crème fraîche
- 1/2 savoy cabbage, sliced
- 2 garlic cloves, finely sliced
- 1 Tbsp. butter
- Mashed potato, to serve
How to make it
- Crush the juniper berries coarsely using a mortar and pestle or blender.
- Warn the gin in a small pan then pour over the juniper berries and leave to soak for 20 mins.
- Scoop juniper berries from gin and reserve.
- In a mini blender, combine minced garlic, rosemary, coriander seeds and 2 Tbsp. of olive oil with the reserved juniper berries.
- Spread the mixture over the steaks, cover and marinate for as long as possible (preferably overnight).
- Heat the remaining oil in a small fry-pan. Add the steaks and cook quickly on both sides until golden.
- Pour in the gin and boil fast until it disappears – or very carefully set it alight and let the flames burn down (this removes the raw alcohol taste).
- Pour in the apple juice and scrape the pan to loosen any sticky bits, then bring to the boil.
- Half cover with a lid and simmer for 10 mins until the steaks are cooked and the sauce reduced. Remove steaks and set aside.
- Swirl the crème fraîche into the sauce and bring back to a boil for 1-2 mins until syrupy, then season to taste.
- Serve the steaks and sauce with mashed potatoes and savoy cabbage, tossed with butter with finely sliced garlic.