150ml ketchup (not tomato sauce)
6 tbsp balsamic vinegar
1 tbsp smoked paprika
1/2 tsp cumin seeds (or equivalent cumin powder)
1 tsp fennel seeds
3 gloves garlic, crushed
about 1.2-1.5kg pork fillets, about 3 or 4 depending on how long they are
Grind the fennel and cumin seeds to powder in a mortar & pestle. Juice the orange, then grate off the rind (not the white pith - leave as much of that behind as you can), and throw away the rest. Mix everything except the pork and salt together well.
Lay the pork fillets down parallel to each other, nice and close together. If any are tramatically longer than the rest, trim off the skinny trailing end and use it to bulk out the skinny trailing end of the shorter ones. You want the finished product to have about 3 or 4 equal length rows. Using metal skewers, skewer the fillets together crossways, perpendicular to the length of the fillets. Press them together nice and close. Salt both sides generously, then place in a non-reactive dish (ie, ceramic, plastic or coated metal, not stainless steel!) and pour the marinade mixture over it, making sure both sides and the ends are well covered. Leave to marinate for 6-8 hrs.
Place on a rack under a grill, or else on a bbq. Cook on medium, every 5 minutes turning and coating generously with the leftover marinade when the side exposed to the flame starts to dry out. When it's cooked, approx 20-30 mins, the marinade on both sides will be darkened and no longer liquidy. Remove from the heat and let stand for about 5 mins to let the juices settle before serving. Carve cross-ways, parallel to the skewers, for best effect. It looks a very dark and heavy but is actually quite sweet, fruity and light - serve on a hot day with some green salad, white rice, corn on the cob, and an assortment of bbq sauces. Grill some peaches if you want to go the extra mile. Leftovers go very nicely cold in a baguette the next day.
Serves: Lots. probably 4? Depends on how many side dishes you whip up (you do need them, sorry - this one is too samey just by itself)
Difficulty: Lots easier than it looks. the worry with pork is overcooking it so it dries out, but the marinade and the thickness of the fillets when compared to pork chops etc makes this a lot more forgiving than most pork dishes. Keep an eye on it though.
Kitchen Mess Factor: Yeah, cleaning the grill can be a bugger. Not much else though
Date-impressing quotient: Maybe not so much. Tastes good, but it's a pretty blokey presentation. Not really an intimate meal for 2 kinda dish. Goes great if you're catering for a group at a party or bbq though, gets you much more brownies points than just chucking on some sausages.
Cost: Pretty reasonable, if you can get the pork without breaking the bank, but still not an everyday moneysaver kinda thing. Go to the butcher rather than the supermarket.