Black Bark Pork Fillet
This sticky BBQ glaze is perfectly sweet, creating an amazing crust that darkens as the meat cooks. Use any leftovers to make a lovely salad the next day. Consider making the marinade ahead of time to take with you on the road. You can also marinate the pork fillet, freeze it, then defrost and cook for an easy meal. Serve with our delicious Jacket Potatoes with Cheesy Topping.
Recipe Tester Feedback: "This marinade is packed full of flavour, my whole family loved it. Marinade made enough for two, and the pork is so tender you can cut it with a butter knife!" - Kylie
No: Gluten / Dairy / Egg / Nuts
Preparation Time 5 minutes
Cooking Time 15-20 minutes
Cannot be frozen
- pork fillet - 1, approx. 500g
- salt - pinch
- pepper - pinch, black
- cumin - 1 tsp, ground
- dried fennel - 1/2 tsp, seeds
- paprika - 1 Tbsp, smoked
- orange - 1, zest and juice only
- fresh thyme - 2 sprigs
- garlic cloves - 2, peeled
- tomato sauce - 150g
- balsamic vinegar - 30g
- Season the pork fillet (1) with salt (pinch) and pepper (pinch). Set aside onto a large platter.
- If you need to zest the orange peel with your bowl, add zest (from one orange) and alternate Speed 10 / 20 seconds with scraping down sides. Repeat until the zest is fine.
- To make the marinade for the pork, place the ground cumin (1 tsp), fennel seeds (1/2 tsp), smoked paprika (1 Tbsp), orange zest and juice (1), thyme (2 sprigs) and garlic cloves (2) in the bowl. Blitz Speed 7 / 3 seconds. Scrape down sides.
- Add the tomato sauce (150g) and balsamic vinegar (30g). Combine Speed 2 / 20 seconds. Pour over the pork and leave to marinate for 1 hour.
- Meanwhile, fire up the BBQ until hot.
- Once the BBQ is ready, grill the meat, turning often and brushing with the leftover glaze, until cooked through. This takes about 15-20 minutes.
- Serve hot with salad.