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blackened barbecued pork fillets
© David Loftus

blackened barbecued pork fillets
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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 flavors I tasted when I was in Texas.

Skewers are useful for this recipe. They hold the four filets 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 filets 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.

When you've made this once, I guarantee you'll make it at least once a year as it's so damn good. Great with salad, spiced beans, corn on the cob or rice.

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 filets 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 filets 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 filets on a big platter and allow to rest for 5 minutes. Slice the meat between the skewers, or just slice each filet in half, and sprinkle over some chopped coriander or squeeze over some lemon juice if you fancy.


• from Cook With Jamie

ingredients


for the marinade
• ½ 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
• 150ml Heinz organic tomato ketchup
• 6 tablespoons balsamic vinegar

• 4 x 400g pork fillets, preferably free-range or organic
• sea salt and freshly ground black pepper
optional
• a handful of fresh coriander, leaves picked and chopped
optional
• juice of 1 lemon

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tried this recipe or a similar one? share your tips...
1. by Brad on Sat 24 Mar 2012 @ 00:24

Would be better with some brown sugar in the marinade

2. by Andrι on Fri 26 Aug 2011 @ 08:08

It was great! Thanks a lot!

3. by Andrι on Thu 25 Aug 2011 @ 12:42

Will give it a try tonight. A pity that pork filets are so damn expensive in Switzerland - around 40 GBP/kg.

4. by jane on Thu 16 Jun 2011 @ 09:58

tried it once, tried it twice and will try it again. Did it with pork spare ribs as well and baked in the oven if you do not have a bbq, absolute delish! thanks Jamie your'e my hero!<br />

5. by Inesa on Fri 03 Jun 2011 @ 16:14

I made this recipe last week, was so good, i am making this again today,thanks Jamie!

6. by Nicola on Thu 19 Nov 2009 @ 15:05

Fabulous!!!! Marinade for as long as possible. Beware of overdoing the orange juice. Fantastic recipe, bravo Jamie!

7. by pammy on Wed 07 Oct 2009 @ 10:56

Chicken works well with this recipe too. Very nice both ways.

8. by Christina on Sat 04 Jul 2009 @ 15:37

THANK YOU JAMIE!!

9. by Alan Mathews on Tue 09 Jun 2009 @ 04:20

As always Jamie a great recipe. Did this with a slight twist in that I cooked the pork pieces on a slow smoker, Texas style bbq with the fire box to one side and cooking indirectly. Used a little oak with pecan wood, the flavor was fantastic. One thing I made recently with my kids was pork filets in foil parcels with a little cider, onion, mustard, bbq sauce and seasoning. They loved it. Try it some time. Thanks for all the recipes, always an inspiration.

10. by Anette on Wed 03 Jun 2009 @ 10:28

Pure bliss this marinade! So simple to make, so rewarding to eat.

The lemon juice and esp. coriander leaves should not be optional, both ingredients add something extra to the dish and makes the flavors interact even better. Whenever there's cumin, there should be coriander!

11. by Simas on Tue 02 Jun 2009 @ 09:24

Well for me it was a bit too much of fennel seeds. i don't really like the taste of it. It reminds me anise.

12. by kadir on Mon 01 Jun 2009 @ 18:26

superrrr!

13. by Djamal on Sun 24 May 2009 @ 16:11

wowwwwww !!

tried it ! loved it !

hot or cold !

thx ;-)

14. by Barbara Beighton on Thu 30 Apr 2009 @ 13:18

Used this recipe ( or v similar from Jamie at home books0 this weekend on a butterfly leg of lamb on the bbq - it was awesome - also used the leftover for some chicken in the oven last night - still good.

15. by Joe on Mon 08 Dec 2008 @ 22:34

#2 H
It would be good use a fruit wood suchas mulberry or cherry. Serve with grilled sweet potatos and grilled corn on the cob. Have grilled pineapple for dessert with vanilla icecream.

16. by H on Wed 02 Jul 2008 @ 21:36

Still waiting for an answer guests due tomorrow!

17. by H on Wed 02 Jul 2008 @ 09:45

could you use the marinade on a pork joint to be roasted on the BBQ and what would you serve it with?

18. by audry on Tue 01 Jul 2008 @ 09:09

hi jamie, can i change the pork with lamb or chiken?
Thankyou...

19. by Carlos on Thu 26 Jun 2008 @ 00:29

Made this at the Cottage over the fire pit. All I can say is its Mindblowing! Very good recipe! :)

20. by Tracey on Sun 22 Jun 2008 @ 09:36

FAAAAAAANTASTIC!!! Used this recipe for the first time about a month ago. Had to leave out the cumin as when i got home realized i didn't have any...Doing it again this weekend. What a great mix of flavours. Served it with your lemon linguini recipe. Great, great great. Discovered your "cook" book for christmas, everything i've tried has been 100%, what a revelation you are Mr Oliver!!!

21. by Amanda on Sun 22 Jun 2008 @ 03:22

havent tried it, but looks nice! keep it up!

22. by Roslyn Kamau on Sat 07 Jun 2008 @ 14:14

Hey Jamie, I'm Roslyn. 31 and I'm a Disabled who loves her food. My question is what would be manageable from me to prepare from your recipes?
I'm a big fan of your work and I just might treat myself for my 32 Birthday in October this year.
Thank You Jamie
Ciao.
Roslyn

23. by Alan on Mon 02 Jun 2008 @ 10:09

A question for Joyce/lora and Glenn. If you wouldn't mind telling me. Did the Fennel come over too strong. I have not made this but it will be on the BBQ list as soon as I get home so just wanted some heads up as far as that fennel was concerned. I see Dan didn't add any and he said it turned out fine. Thanks for your help.

24. by Joe on Sun 01 Jun 2008 @ 14:36

This is amazing the sauce especially except i prefere to use really good quality sausages instead which is great

25. by Tony Tang on Mon 26 May 2008 @ 15:16

Hi, Jamie, i know you on the advertisement of Sainsbury called try something new everyday. that's the first impression i 've got. at that time i was in England, and now i m back to China, i also find some your cook book in a book store just couple of days ago, that's so exciting. Cos it recalls me some memories of my England' life. Anyway, thank you so much.

26. by duncan on Wed 21 May 2008 @ 15:44

jamie

your food are perfect although i havent tried them but im guessing that it's great

27. by Dan on Mon 19 May 2008 @ 15:06

Made this this weekend on the barbecue (3 kg of pork). Could not find fennel seeds. Orange and cumin stood out and the mix was amazing. Thx!

28. by Glenn on Sun 11 May 2008 @ 18:31

Absolutely stunning!!! The "hit" of today's BBQ. Many thanks for such an easy-peasy recipe! (I prepared the meat in the marinade 24 hours ahead). We had it with BBQed veg and BBQed slices of polenta. Brill!

29. by lora on Fri 02 May 2008 @ 19:02

We made this recipe last weekend. What a hit! Everyone raved about it! We didn't have skewers but it worked out just fine. I also made your great winter slaw to go with it. Thanks Jamie!

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