Blackened barbecued pork fillets

By Jamie Oliver

A deliciously succulent pork fillet recipe; tender pork fillet strips dripped in a Texan-style marinade and blackened on the BBQ; Awesome!

Ingredients

• ½ teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 2 cloves
• 1 heaped tablespoon sweet smoked paprika
• 1 orange
• ½ a bunch of fresh thyme (15g)
• 4 cloves of garlic
• 150ml Heinz organic tomato ketchup
• 6 tablespoons balsamic vinegar
• 4 x 400g higher-welfare pork fillets
• optional: a few spring of fresh coriander
• optional: 1 lemon

Instructions

1. 1

   To make the marinade, crush up 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.

2. 2

   Pick and very finely chop the thyme, and peel and finely chop the garlic, then add to the marinade with the ketchup and balsamic vinegar. Muddle together.

3. 3

   Season the pork fillets with sea salt and black pepper, then toss in most of the marinade, to coat.

4. 4

   Leave to marinate for half a day, but at least an hour. If you have metal or wooden skewers, lay the fillets side by side and skewer them together about 2.5cm apart.

5. 5

   When you're ready to cook, simply put the meat on to a barbecue or under a hot grill for 15 to 20 minutes, or until nicely charred. Every time you turn the meat, brush it generously with the leftover marinade so you build up a sticky, blackened glaze.

6. 6

   When they're done, put the fillets on a big platter and allow to rest for 5 minutes. Slice the meat between the skewers, or just slice each fillet in half.

7. 7

   Pick, finely chop and sprinkle over the coriander and squeeze over some lemon juice, if you fancy.