Shelly's Recipe

Blackened Barbecued Pork Fillets - JAMIE OLIVER

Category: Pork I - Tenderloins and Roasts

Skewers are useful for this recipe. They hold the four fillets together, making it easier to turn over when on the barbecue or under the grill. It also makes serving slightly easier because when you come to slice the fillets up, you can do it between the skewers, giving you pork lollipops of blackened meat or can just use your tongs.

Serves 8

For the Marinade:
1/2 teaspoon cumin seeds
1 teaspoon fennel seeds
2 cloves
1 heaped tablespoon sweet smoked paprika
Zest and juice of 1 orange
A small bunch of fresh thyme, leaves picked and very finely chopped
4 garlic cloves, peeled and very finely chopped
5 1/2 oz tomato ketchup
6 tablespoons balsamic vinegar
4 14oz pork fillets
Sea salt
Freshly ground black pepper
Optional: a handful of fresh coriander, leaves picked and chopped
Optional: juice of 1 lemon


To make your marinade, crush up the cumin, fennel seeds and cloves in a pestle and mortar and mix with the paprika, orange zest and juice, thyme, garlic, ketchup and balsamic vinegar. Season the pork fillets with salt and pepper, then toss them in most of the marinade until completely coated. Feel free 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 1 inch apart.

When 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. When 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, and sprinkle over some chopped coriander or squeeze over some lemon juice, optional.

Notes
Wine suggestion: American white - Viognier, or maybe even a cold beer.