Roasted pork scotch fillet with burnt honey and grilled peaches

Name: Roasted pork scotch fillet with burnt honey and grilled peaches
Cook time: 1 h 30 min
Yield: 6
Cuisine: Modern Australian
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

Karen Martini

Updated April 14, 2020,first published 4:26pm

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

Time:1-2 hoursServes:6

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.

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

Step 1
Preheat the oven to 180C (160C fan-forced).
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.
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.
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.
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.
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.
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.
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.