Blackened Pork Fillets From Cook with Jamie

Easy Jamie Oliver Pork Recipe Supper

Often at the weekend, it is worth looking to see what is on offer at the local supermarket, this weekend I found some pork fillets which are great for a quick and easy supper.

A pork fillets recipe I like to do using mostly store cupboard ingredients is blackened pork fillets from the "Cook with Jamie" book. The method is really for a barbecue, but I find the grill works just as well.
(Note: If there are just two for supper use 2 pork fillets, but use the same ingredients for the marinade.)

Four long metal skewers are required.

Serves 4

Blackened Pork Fillets Recipe


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

  • 1 small bunch of fresh thyme, leaves picked and finely chopped

  • 4 cloves of garlic, peeled and very finely chopped

  • 150 ml Heinz organic tomato ketchup

  • 6 tablespoons balsamic vinegar

For the pork

  • 4 pork fillets

  • sea salt

  • freshly ground black pepper

  • juice of 1 lemon optional


  • Start by making the marinade, pop the cumin seeds, fennel seeds and cloves into a pestle and mortar and crush getting that fabulous aroma (If you do not have a pestle and mortar an old bowl and the end of a rolling pin is a good substitute). Once crushed mix in the paprika, orange zest and juice, chopped thyme, chopped garlic, ketchup and balsamic vinegar, give it a good stir and the marinade is ready.

  • Take the pork fillets and season well with salt and pepper, keeping a little of the marinade back, toss the pork in the remaining marinade until fully coated.

  • Cover and leave to marinate in the fridge for at least an hour or longer if time permits.

  • Using your metal skewers pop a pork fillet onto each skewer.

  • To cook, simply put the pork under a hot grill for 15 to 20 minutes, turning the pork every few minutes and giving it a quick brush with the remaining marinade, ensuring the pork becomes sticky with a blackened glaze.

  • When the pork fillets are ready, remove from the skewers and leave to rest for 5 minutes, to serve, simply slice the pork and add a quick squeeze of lemon juice.

Serve with your favourite veg and a jacket potato. I can tell you the taste is just delicious and I am not a big pork fan.


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