Blackened Barbecued Pork Fillets
Tender pork fillet strips dipped in a Texan-style marinade and blackened on the barbecue.
Ingredients
- 1/2 tsp cumin seeds
- 1 tsp fennel seeds
- 2 cloves
- 1 heaped tbsp sweet smoked paprika
- 1 orange, zest and juice
- 1/2 bunch fresh thyme (15g)
- 4 garlic cloves
- 150ml organic tomato ketchup
- 6 tbsp balsamic vinegar
- 4 x 400g higher-welfare pork fillets
- A few sprigs of fresh coriander (optional)
- 1 lemon (optional)
Instructions
- To make the marinade, crush the cumin, fennel seeds and cloves in a pestle and mortar and stir in the paprika. Finely grate in the orange zest and squeeze in the juice.
- Finely chop the thyme and garlic, then add to the marinade with the ketchup and balsamic vinegar. Mix together.
- Season the pork fillets with salt and black pepper, then toss in most of the marinade to coat.
- Leave to marinate for half a day, but at least an hour. If using metal or wooden skewers, lay the fillets side by side and skewer them together about 2.5cm apart.
- Put the meat on a barbecue or under a hot grill for 15-20 minutes, or until nicely charred, brushing generously with the leftover marinade each time you turn it to build up a sticky, blackened glaze.
- Rest the fillets on a platter for 5 minutes, then slice between the skewers, or slice each fillet in half.
- Finely chop and sprinkle over the coriander and squeeze over some lemon juice, if using.