Description
Juicy grilled pork Scotch topped with a fresh blackberry, nectarine, and cherry salsa—summer’s best flavours in one stunning, easy-to-make dish.
Ingredients
Units Scale
Pork
- 4 thick-cut pork scotch steaks
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 cup pitted cherries, halved
- 1 cup blackberries
- 1 cup cherry tomatoes, halved
- 2 nectarines, sliced into thin wedges
- 1/4 cup honey
- 2 limes, juiced and zested
- a handful of fresh basil leaves
- salt
- freshly ground black pepper
Instructions
- Rub the pork scotch steaks generously with olive oil, salt, and black pepper.
- Preheat your grill or barbecue to medium-high heat. Grill the pork for 5 minutes on each side, or until cooked through and slightly charred. Remove from the grill and let it rest for 5 minutes.
- Gently grill the nectarine wedges until char marks form on both sides. Let it cool.
- In a large mixing bowl, combine the cherries, blackberries, cherry tomatoes, and nectarine slices.
- Drizzle with honey and lime juice, then sprinkle in the lime zest.
- Season with a pinch of salt and pepper, then gently toss everything together.
- Finish by adding the torn basil leaves and giving the salsa one final mix.
- Place the grilled pork scotch steaks on a serving platter.
- Spoon the blackberry, nectarine, and cherry salsa generously over the top.
- Serve immediately and enjoy!
Notes
- Grilling Tip: For extra flavour, marinate the pork scotch in a mix of olive oil, garlic, and herbs for 30 minutes before grilling.
- Salsa Variations: Swap blackberries for raspberries or add a chilli for a spicy kick.