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Blackened Barbecued Pork Tenderloin

The QUIK-FIRE Recipe - Blackened Barbecued Pork Tenderloin
 
Barbecue Tongs or Skewers
Pestle  & Mortar
Zip Lock Bag or similar
(large enough to
accommodate the Pork Loins)
Click on the photographs to enlarge.
To make the marinade, crush up the Cumin, Fennel Seeds and Cloves in a pestle   and mortar and mix with the paprika, orange juice and zest, thyme, garlic, ketchup, and balsamic vinegar.  Move the marinade into a zip lock bag.
 
Season the pork loins with salt and pepper, then toss them into the marinade in the zip lock bag, ensuring they are completely coated. Then keep it in the refrigerator until required.
 
Feel free to marinate for 24 hours, but not less than three hours.
 
When you are ready to cook.  If you have metal or wooden skewers, lay the tenderloins side by side and skewer them together, about 1 inch apart. 
Note:   Sometimes wooden skewers my burn.
 
Pre heat your barbecue to around 180-200 degrees centigrade. Using the built in thermometer, adjust the gas burner until the temperature is fairly steady.
 
Then simply put the meat onto the barbecue, and close the oven lid for 20 to 30 minutes, or until nicely charred.  Every time you turn the meat, brush generously with the marinade so you build up a sticky, blackened glaze.  When you have done, put the tenderloins on a big platter and allow to rest for at least five minutes.  Slice the meat between the skewers, and squeeze over some lemon juice, if you fancy.
 
Serve with:  Salad, Corn-on-the-Cob, Organic Rice.

 

 

 

  

 

 

         
1 or more Pork Tenderloins
Salt & Freshly Ground Pepper
1 (optional) Juice of the Lemon
1/2 teaspoon Cumin Seeds
1 teaspoon Fennel Seed
2 Cloves
1 heaped tablespoon Paprika
1 Orange
(Zest & Juice)
2 teaspoons Dried Thyme
4 cloves Garlic
(Finely chopped)
3/4 cup Tomato Ketchup
6 tablespoons Balsamic Vinegar

                   

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