Recipes

4 × 400 g pork tenderloin

sea salt and black pepper

smaller handful of coriander

juice of 1 lemon

skewers

marinade

0.5 tsp cumin seeds

1 tsp fennel seeds

2 cloves

1 tsp capsicum powder

juice and peel of 1 lemon

small bunch of fresh thyme

4 crushed garlic cloves

150 ml ketchup

6 tbsp balsamic vinegar

Crush the cumin seeds, cloves, fennel seeds, and garlic in a mortar. Stir in capsicum powder, lemon juice and peel, thyme, garlic, ketchup, and balsamic vinegar. Season the pork tenderloin with salt and pepper and marinate for at least an hour, preferably half a day. After marinating, thread the fillets onto the skewers 3 cm apart. Grill for 15 to 20 minutes over medium heat. Allow the meat to ‘rest’ for 5 minutes before serving.