1 tablespoon sweet smoked paprika 1 teaspoon cumin 2 teaspoons ground fennel seeds 2 teaspoons coriander 1/4 teaspoon cayenne pepper 4 garlic cloves, finely chopped 3/4 cup ketchup 1/4 cup worcesteshire sauce d 2 tablespoons malt vinegar 6 (4-ounce) 1/2-inch thick boneless pork loin steaks 1/2 cup chicken stock 1/2 cup apple juice Kosher salt and corse black pepper
In a large bowl, mix together the sweet paprika, cumin, fennel seeds, coriander, cayenne, garlic, ketchup, worcestershire, and vinegar. Reserve half of the mixture for basting the pork. Season the pork with salt and pepper then add them to the marinate. Cover the pork with the marinate and set in the refrigerator for at least 1 hour, up to 8 hours.
Preheat a grill to medium and oil. Remove pork from marinate and place onto the grill and slowly cook until it forms a nice dark brown crust, about 15 minutes. Turn pork over and cover. Cook until the meat is cooked through, about another 20 minutes.
Meanwhile, in a medium sauce pot over medium heat, bring to a boil the remaining sauce, chicken stock and apple juice. Turn the heat to low and cook until reduced by half, about 10 minutes. Reserve for the pork.
Apply the sauce to the pork while cooking. Remove the pork from the grill and cover loosely with foil. Let it rest on a cutting board or serving platter, about 10 minutes before cutting. Brush a bit more sauce on the pork before serving. Enjoy!