During one of my most recent posts I disclosed where I got some of the special meat cuts I use on my posts, now I found another one that is not usually sold in the Pak n Save where I usually buy my groceries. The meat cut that I hoard this time was this beautiful cut of Pork Scotch, with perfect thickness and really good marbling I am already thinking of serving this in many ways as I grab and choose from the display chiller.
I know you can prepare this in many ways but I was thinking of a simple dish, the one that can showcase the meat, its tenderness, juiciness and flavour. Stews and soups are out of the equation as they don’t usually showcase the meat so grilling or pan frying will be the only option. I also have lots of lemon and lime at the moment so I want to use this as a sauce but since these two have strong profile flavours mixing it with honey will at least mellow the flavours down which brings down to our post today a wonderful dish of pan-seared pork scotch coated in a simple sweet and fruity sour glaze. What’s even better it’s just 30 minutes to prepare.
Season pork scotch generously with salt and freshly ground black pepper.
In a pan heat olive oil then cook pork scotch over medium heat for 4 minutes on each side or until they are cooked through. Remove the pork then set it aside.
In the same pan, add and sauté the garlic, then add the lemon, lime, honey and balsamic vinegar. Bring to a boil until thick while stirring to avoid burning.
Add the cooked pork scotch back then coat the pork evenly with the sauce. Turn off heat. Place in a serving platter then drizzle remaining glaze from the pan then serve. Garnish pork scotch with sliced lime and lemon.