Blackened Barbecued Pork Tenderloin

This blackened barbecued pork tenderloin recipe combines a flavorful spice crust with high-heat grilling for a juicy, smoky result that works especially well on a BBQ grill.

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