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Blackened barbecued pork fillets
With a Texan-style marinade
- Dairy-freedf
With a Texan-style marinade
- Dairy-freedf
“Although it's hard to define what "proper" American cooking is, I've been inspired by the food from the Deep South, where there is an incredible amount of smoking, salting, barbecuing and spit-roasting going on - really intelligent cooking. This is a recipe inspired by the kinds of flavours I tasted when I was in Texas. When you've made this once, I guarantee you'll make it at least once a year as it's so damn good. ”
Serves 8
Cooks In30 minutes plus marinating & resting
DifficultySuper easy
Cook with JamiePorkAmericanMainsBBQ food
Nutrition per serving
-
Calories 325 16%
-
Fat 13.3g 19%
-
Saturates 4.6g 23%
-
Sugars 5.8g 6%
-
Salt 1.3g 22%
-
Protein 44.8g 90%
-
Carbs 6.9g 3%
-
Fibre 0.3g -
Of an adult's reference intake
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Ingredients
- Metric
- Germany
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- MARINADE
- ½ teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2 cloves
- 1 heaped tablespoon sweet smoked paprika
- 1 orange
- ½ a bunch of fresh thyme
- 4 cloves of garlic
- 150 ml Heinz organic tomato ketchup
- 6 tablespoons balsamic vinegar
- PORK
- 4 x 400 g higher-welfare pork fillets
- a few sprigs of fresh coriander , optional
- 1 lemon , optional
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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
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Method
- 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.
- 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.
- Season the pork fillets with sea 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 you have metal or wooden skewers, lay the fillets side by side and skewer them together about 2.5cm apart.
- 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.
- 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.
- Pick, finely chop and sprinkle over the coriander and squeeze over some lemon juice, if you fancy.
Tips
HELPFUL HACK
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, which is quite fun. But if you don't have them, you can just use your tongs.
ON THE SIDE
Great with salad, spiced beans, corn on the cob or rice.
Delicious served with American white wine – Viognier, or maybe even a cold beer.
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