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.
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
For the burnt honey sauce
50ml white wine vinegar
50ml extra virgin olive oil
6 thyme sprigs
small pinch salt flakes
1. Preheat the oven to 180C (160C fan-forced).
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. 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. 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. 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. 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. 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. Carve the pork and arrange on a platter. Spoon over the honey sauce and the meat juices, and serve with peaches and onion.