Blackened Pork Fillets

• Marinade
• cumin seed↗1⁄2 teaspoon
• fennel seed1 teaspoon
• sweet smoked paprika↗1 tablespoon
• orange, juice and zest of↗1
• fresh thyme, leaves only, chopped↗1
• garlic cloves, peeled and finely chopped↗4
• heinz organic ketchup↗5 1⁄2 ounces
• good balsamic vinegar↗6 tablespoons
• boneless pork filets4
• sea salt and pepper
• Optional
• fresh coriander1 bunch

  optional

• Optional
• lemon, juice of↗1

Step-by-step instructions

1. 1

   To make marinade, crush up the cumin, fennel seeds and cloves in a mortar and pestle.

2. 2

   Mix with the rest of the marinade ingredients.

3. 3

   I usually use chipotle powder instead of the paprika, up to you.

4. 4

   Season filets with salt and pepper, and toss them in most of the marinade until completely coated.

5. 5

   Marinate for 12 hours, or at least one hour.

6. 6

   Lay the four filets side by side, and skewer them all together with 1 inch in between each of them.

7. 7

   Put them on a hot grill, or under a hot broiler for 15 to 20 minutes, turning often, and brushing liberally with the remaining marinade until you have a sticky blackened glaze.

8. 8

   When done, let rest five minutes then slice the meat between the skewers.

9. 9

   Great with salad, spiced beans, corn on the cob.

10. 10

    and cold beer.