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.
Four long metal skewers are required.
Serves 4
Ingredients
For the marinade
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½ teaspoon cumin seeds
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1 teaspoon fennel seeds
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2 cloves
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1 heaped tablespoon sweet smoked paprika
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zest and juice of 1 orange
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1 small bunch of fresh thyme, leaves picked and finely chopped
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4 cloves of garlic, peeled and very finely chopped
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150 ml Heinz organic tomato ketchup
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6 tablespoons balsamic vinegar
For the pork
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4 pork fillets
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sea salt
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freshly ground black pepper
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juice of 1 lemon optional
Method
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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.
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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.
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Cover and leave to marinate in the fridge for at least an hour or longer if time permits.
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Using your metal skewers pop a pork fillet onto each skewer.
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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.
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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.