1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
2 cloves
1 heaped tablespoon sweet smoked paprika
zest and juice of 1 orange
bunch of fresh thyme, leaves picked and very finely chopped
4 garlic cloves, peeled and very finely chopped
150ml All Gold 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
Directions
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 fillets 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 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, and sprinkle over some chopped coriander or squeeze over some lemon juice if you fancy.