Blackened Barbecued Pork Fillets

1. 1

   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.

2. 2

   Season the pork fillets with salt and pepper, then toss them in most of the marinade until completely coated.

3. 3

   Feel free to marinate for half a day, but at least an hour.

4. 4

   If you have metal or wooden skewers, lay the fillets side by side and skewer them together about 5cm/1 inch apart.

5. 5

   When youre 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.

6. 6

   Every time you turn the meat, brush it generously with the leftover marinade so you build up a sticky, blackened glaze.

7. 7

   When theyre done, put the fillets on a big platter and allow to rest for 5 minutes.

8. 8

   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.

* Per serving · 4 servings · Values may vary.