Ingredients
- 4 pork loin steaks (21.1oz-600g approx.)
- 2 tablespoons olive oil
- Salt & pepper (1 teaspoon of each)
- 2 tablespoons fresh coriander (chopped)
- 1 tablespoon lime juice
- 2 tablespoons paprika
- 4 garlic cloves (crushed)
- 1 tablespoon onion granules
- 1 tablespoon cayenne pepper
- ½ tablespoon ground cumin
- 7oz-200g chipotle peppers in adobo sauce (blitzed into paste)
- 2 tablespoons apple cider vinegar
- 3.3fl oz-100ml chicken stock (cooled)
Method
- In a large mixing bowl, combine all the marinade ingredients (apart from the pork), until thoroughly combined. Add the pork steaks and make sure they are fully coated. Cover with cling-film and pop into the fridge for at least 6 hours
- When ready to proceed, pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven and lightly oil the roasting pan. Remove the pork from the fridge, pop onto the roaster and cook for 20-25 minutes
- Remove the pork from the oven, check the internal temperature using a meat thermometer for a reading of at least 160˚F /71˚C. Set to one side and rest for 5 minutes before serving
