porkmarinade

The Marinade:

We were going to make this last night, but it just didn’t happen.  The good news?  What was going to marinate for about an hour will, by the time I get home tonight, have sat for a full 24 hrs.  Mmmm flavor– I can taste it now.  Jamie Oliver’s site had this listed as a new meat recipe a few days ago and the pork loin in the fridge was crying out to be smothered in this beautiful sauce.  I’ll post the results tomorrow.  I have pretty high hopes, so keep your fingers crossed and stay tuned.

½ teaspoon cumin seeds
1 teaspoon fennel seeds
2 cloves
1 heaped tablespoon sweet smoked paprika
zest and juice of 1 orange
a small bunch of fresh thyme, leaves picked and very finely chopped
4 garlic cloves, peeled and very finely chopped
150ml/5½ fl oz Heinz organic tomato ketchup
6 tablespoons balsamic vinegar

“To make your marinade, crush up the cumin, fennel seeds and cloves in a pestle and mortar and mix with the paprika, orange zest and juice, thyme, garlic, ketchup and balsamic vinegar. Season the pork fillets with salt and pepper, then toss them in most of the marinade until completely coated. Feel free to marinate for half a day, but at least an hour.”

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