Ingredients

The following ingredients have 8 Servings
  • 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
  • 4 x 400 g higher-welfare pork fillets
  • a few sprigs of fresh coriander optional
  • 1 lemon optional

Instruction

  • 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.