Blackened Pork Fillets

"Jamie Oliver's grilled blackened pork filets. WOW, these are awesome."
 
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Ready In:
45mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • To make marinade, crush up the cumin, fennel seeds and cloves in a mortar and pestle.
  • Mix with the rest of the marinade ingredients.
  • I usually use chipotle powder instead of the paprika, up to you.
  • Season filets with salt and pepper, and toss them in most of the marinade until completely coated.
  • Marinate for 12 hours, or at least one hour.
  • Lay the four filets side by side, and skewer them all together with 1 inch in between each of them.
  • Put them on a hot grill, or under a hot broiler for 15 to 20 minutes, turning often, and brushing liberally with the remaining marinade until you have a sticky blackened glaze.
  • When done, let rest five minutes then slice the meat between the skewers.
  • Great with salad, spiced beans, corn on the cob.
  • and cold beer.

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Reviews

  1. My wife prepared a few pork loins with this marinade, and we used it as the "pork" component of a ramen/pho style soup created here: 381036. The pork is an essential ingredient in a Pho/Ramen recipe that I do, and I love how perfect this marinade is on the pork tenderloins I mention in my recipe. Give it a try some time, you will agree, this marinade is AWESOME! Incidentally, we went the Paprika route, and quite heavily at that, and because we are just rebels, we also substituted "Devil's Spit" from "Famous Dave's" Barbeque collection. Some like it hot!
     
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RECIPE SUBMITTED BY

I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants. I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world. I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy. You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
 
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