With a Texan-style marinade
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.