Honey Crisp pork scallops (Serves: 4)
Pork scallops with lemon, herbs and Honey Crisp
Ingredients
- 4 Pork scallops
- 2 tablespoons corn oil
- 6 Bay Leaves. Tear in to pieces
- Grated lemon zest
- Juice from 2 lemons.
- ½ cup of Crispin Honey Crisp Hard Cider (tip & swirl bottle to ensure even dispersion of apple wine sediment through the bottle before opening & pouring)
- I tablespoon organic honey
- 6 Juniper berries, lightly crushed
- Salt & Pepper
- 1 firm Honeycrisp apple
Preparation
Place pork scallops in a large, shallow, non-metal dish.
Heat oil in a small heavy-bottom pan.
Add bay-leaves, and stir-fry for 1 minute.
Stir in lemon zest.
Add lemon juice, Crispin Honey Crisp hard cider, honey and juniper berries. Stir in.
Season to taste with salt & pepper.
Marinade
Pour the mixture over the pork.
Coat on both sides.
Cover with cling wrap.
Let cool.
Marinate in refrigerator for up to 8 hours.
Grilling
Pre-heat the BBQ.
Drain the pork.
Reserve marinade in a small bowl.
Core the apple, and cut in to thick rings.
Cook pork over medium-hot coals for 5 minutes each side, or until cooked through.
Whilst cooking, brush frequently with the marinade.
Towards the end cook apple rings for 90 seconds on each side, continually basting with marinade.
Transfer to a large serving plate with apple rings on top of pork scallops.
