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)
1 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.
