BBQ Pork Fillet

BBQ Pork Fillet
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Get your BBQ out and enjoy some outdoor cooking by making a succulent BBQ Pork Fillet! Marinated for hours, then grilled and glazed on high heat, the fillet transforms into a smoky succulent piece of meat that will leave everyone wanting more! The trick is glazing the meat every time you turn it, not overcooking it and leaving it to rest for a few minutes before cutting into it!

Have you watched the BBQ wars on Netflix? As silly as it may sound, I’ve learned so much from that programme and was truly inspired to experiment a bit more.

However, today I am sharing one of our personal bbq staples, that we’ve been cooking for some time now. We based it on Jamie Oliver’s Blackened BBQ Pork recipe. Simple ingredients, yet ridiculously flavoursome. And the beauty of it, the marinade does not go to waste: it is used to create a glaze that chars and blackens on the pork whilst cooking.

We think pork is massively underrated meat. It is cheaper than beef or lamb and it tastes just as good if seasoned and cooked right. We used a range of spices to marinade and glaze the pork fillets to maximise flavour: smoked paprika, cumin, allspice and mixed herbs all add a little special something to the taste. Everyday tomato ketchup with balsamic, orange juice and soy sauce seep into the meat and make it moist whilst also creating a wonderful glaze.

BBQ Pork Fillet

We love serving it with a BBQ sauce, but here’s something slightly unconventional to try. Serve it with some caramelised onion chutney – it goes so well with pork! Or better yet, make a plum and red onion chutney that is simply divine with pork and poultry!

How to Make the BBQ Pork Fillet?

Mix all the marinade ingredients together in a large bowl:

  • 1/4 tsp cumin
  • 1/4 tsp allspice
  • 1 tsp smoked paprika
  • 1/2 tsp mixed herbs
  • 80 ml tomato ketchup
  • 1/2 orange juice only
  • 2 tbsp balsamic vinegar
  • 1 tbsp soy sauce

Cut the pork fillet into 2 or 3 pieces (depending on how long your fillets are and how many pieces you can thread onto two skewers) and place them into the marinade. Roll them in the marinade to cover. Leave to marinate in the fridge for at least 2 hours, but ideally closer to 6 hours.

Lay the pieces of fillet side by side and skewer them together about 2 cm apart (see photos below). Keep the marinade for later.

Once the coals are hot, place the skewers on the grill and cook for approx 20min turning the skewers every 4 minutes. Every time you turn the meat, using a pastry brush, generously with the leftover marinade so you build up a sticky, blackened glaze.

When cooked, leave the pork fillets to rest for 5 minutes. Slice the meat between the skewers and serve with your favourite BBQ sides!

Some of our personal favourite sides include:


For other ideas for your summer BBQ, have a look at our Summer Food section. Some of our favourite recipes include:

BBQ Pork Fillet

BBQ Pork Fillet

Get your BBQ out and enjoy some outdoor cooking by making our succulent BBQ Pork Fillet! Marinated for hours, then grilled and glazed on high heat, the fillet transforms into a smoky succulent piece of meat that will leave everyone wanting more!
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Prep Time 5 mins
Cook Time 30 mins
Marinading Time: 6 hrs
Total Time 6 hrs 35 mins
Course Dinner, Main Course
Cuisine American, BBQ
Servings 3 -4 portions
Calories 296 kcal

Equipment

  • 2 metal skewers

Ingredients
 
 

  • 1/4 tsp cumin
  • 1/4 tsp allspice
  • 1 tsp smoked paprika
  • 1/2 tsp mixed herbs
  • 80 ml tomato ketchup
  • 1/2 orange juice only
  • 2 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 600 g pork fillet

Instructions
 

  • Mix all the marinade ingredients together in a large bowl.
  • Cut the pork fillet into 2 or 3 pieces and place them into the marinade. Roll them in the marinade to cover. Leave to marinade in the fridge for at least 2 hours, but ideally closer to 6 hours.
  • Lay the pieces of fillet side by side and skewer them together about 2 cm apart (see photo). Keep the marinade for later.
  • Once the coals are hot, place the skewers on the grill and cook for approx 20min turning the skewers every 4 minutes. Every time you turn the meat, using a pastry brush, generously with the leftover marinade so you build up a sticky, blackened glaze.
  • When cooked, leave the pork fillets to rest for 5 minutes. Slice the meat between the skewers and serve with your favourite BBQ sides!

Notes

Based on Jamie Oliver’s Blackened barbecued pork fillet recipe. 

Nutrition

Calories: 296kcalCarbohydrates: 12gProtein: 43gFat: 7gSaturated Fat: 2gTrans Fat: 1gCholesterol: 130mgSodium: 684mgPotassium: 954mgFiber: 1gSugar: 10gVitamin A: 523IUVitamin C: 13mgCalcium: 33mgIron: 3mg
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