Blackened Pork Fillets

Ingredients

Marinade

• 1/2 teaspoon cumin seed
• 1 teaspoon fennel seed
• 1 tablespoon sweet smoked paprika
• 1 orange, juice and zest of
• 1 bunch fresh thyme, leaves only, chopped
• 4 garlic cloves, peeled and finely chopped
• 5 1/2 ounces heinz organic ketchup
• 6 tablespoons good balsamic vinegar

• 4 (14 ounce)  boneless pork filets
• sea salt and pepper

Optional

• 1 bunch fresh coriander (optional)

Optional

• 1 lemon, juice of

Directions

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.