To prepare the marinade we take a large bowl and add the fennel, cumin, paprika, Aleppo peppers, Worcestershire Sauce , orange juice and zest, ketchup, thyme, garlic and balsamic vinegar. Mix well.
Cut the pork fillets in large chunks and season with salt and pepper while adding them in the marinade, tossing them to be coated well. Cover with plastic wrap and refrigerate overnight.
An hour before cooking the meat, take it out of the refrigerator and skewer them on metal skewers, loosely next to each other.
In the meantime, turn the oven to max, air circulation and broiler/grill on.
Place the fillets on an oven proof dish with a rack set in it and grill for about 15’ while turning couple of times and until they get a nice charred colour.
Allow to rest for 10’ and serve with bulgur and charred veggies while brushing all over them some of the remained marinade.