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–+ servings
BBQ Pork tenderloin on a wooden chopping board with a knife and two sauces next to it.

BBQ Pork Tenderloin

Get your BBQ out and enjoy some outdoor cooking by making our succulent BBQ Pork Tenderloin! 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!
4.91 from 21 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Marinating Time: 6 hours
Total Time 6 hours 35 minutes
Course Dinner, Main Course
Cuisine American, BBQ
Servings 3 -4 portions
Calories 296 kcal

Equipment

  • 2 metal skewers
  • BBQ Grill

Ingredients
 
 

  • ¼ teaspoon cumin
  • ¼ teaspoon allspice
  • 1 teaspoon smoked paprika
  • ½ teaspoon mixed herbs
  • 80 ml tomato ketchup
  • ½ orange juice only
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon 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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