2/3 cup (150 ml) 1/4 pt red wine vinegar
1/3 cup (75 g) 3oz sugar
1 chilli, deseeded and finely chopped
1 x 8 oz (225 g) can pineapple slices in juice
2 pork loin steaks
3 tbsp sundried tomato and basil marinade
1 tbsp cornflour
3 tbsp water
salt and freshly ground black pepper
1/3 cup (75 g) 3oz sugar
1 chilli, deseeded and finely chopped
1 x 8 oz (225 g) can pineapple slices in juice
2 pork loin steaks
3 tbsp sundried tomato and basil marinade
1 tbsp cornflour
3 tbsp water
salt and freshly ground black pepper
method
1. Place the vinegar, sugar, chilli and pineapple into a pan over a moderate heat and cook for 5 minutes.
2. Place the pork steaks into a bowl and pour over the marinade. Leave to marinate for 1 hour.
3. Mix the cornflour with the water, pour into the pineapple sauce and stir until the sauce thickens.
4. Remove from the heat, pour into a food processor and blend for 1 minute. Allow to cool.
5. Season the steaks and cook on the barbecue for 8 minutes each side or in a preheated oven 200°C, 400 °F or Gas Mark 6 for 15- 20 minutes and serve with the pineapple salsa.
2. Place the pork steaks into a bowl and pour over the marinade. Leave to marinate for 1 hour.
3. Mix the cornflour with the water, pour into the pineapple sauce and stir until the sauce thickens.
4. Remove from the heat, pour into a food processor and blend for 1 minute. Allow to cool.
5. Season the steaks and cook on the barbecue for 8 minutes each side or in a preheated oven 200°C, 400 °F or Gas Mark 6 for 15- 20 minutes and serve with the pineapple salsa.
serving amount
serves 2
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