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Roasted pork scotch fillet with burnt honey and grilled peaches

Karen Martini
Karen Martini

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Rolled roast pork with burnt honey dressing, grapes and grilled peaches.
Rolled roast pork with burnt honey dressing, grapes and grilled peaches.William Meppem

Pork scotch is a lovely piece of meat to roast, with enough fat and connective tissue to remain moist and tender after cooking. The touch of bitterness from the burnt honey sauce is a delicious contrast to the rich roast meat, with the sweetness of the fruit a natural complement. Yellow peaches are ideal here, as their dense flesh and intense flavour lend themselves to being cooked and taking on a bit of char.

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Ingredients

  • 1.2kg rolled pork scotch fillet with skin, at room temperature

  • salt flakes and freshly ground black pepper

  • 2 white onions, peeled

  • 150ml chicken stock

  • 150ml white wine

  • 2 yellow peaches, halved and pitted

  • 25 grapes

For the burnt honey sauce

  • 100ml honey

  • 50ml white wine vinegar

  • 50ml vincotto

  • 50ml extra virgin olive oil

  • 6 thyme sprigs

  • small pinch salt flakes

Method

  1. Step 1

    Preheat the oven to 180C (160C fan-forced).

  2. Step 2

    Season the pork with salt and pepper and add to a roasting tray with the whole onions, stock and wine. Cover with baking paper and foil, and roast for 1 hour.

  3. Step 3

    Turn the oven up to 240C (220C fan-forced) and uncover the tray. Baste the pork with the roasting juices and cook for another 20 to 30 minutes, until the skin crackles.

  4. Step 4

    Once cooked, remove the pork and onions from the tray and strain the liquid into a small pan. Remove the fat and reduce the juices over a medium heat down to a couple of tablespoons.

  5. Step 5

    To make the burnt honey sauce, place the honey in a small saucepan over high heat. Cook until it turns a dark brown, about 3 to 4 minutes. Take the pan off the heat and add the vinegar and vincotto, swirling to combine. Add the oil, thyme and salt, and set aside.

  6. Step 6

    Grill the peach halves on a hot barbecue or in a griddle pan for about 3 minutes, cut-side down. They should have char marks but not be cooked through. Cut the pieces into quarters and stir through the honey sauce.

  7. Step 7

    Place the grapes on a frying pan over high heat and cook for about 10 minutes, rolling around occasionally, until they colour a little and are scorched, then stir through the honey sauce.

  8. Step 8

    Carve the pork and arrange on a platter. Spoon over the honey sauce and the meat juices, and serve with peaches and onion.

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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Original URL: https://www.theage.com.au/goodfood/recipes/roasted-pork-scotch-fillet-with-burnt-honey-and-grilled-peaches-20200414-h1ncdu.html