Barbecuing this nutty, apple-filled pork is not only easy, it takes the flavour to a new level.
20 – 25 minutes
1 large Granny Smith apple, halved, cored, coarsely grated
55g (1/3 cup) dry-roasted hazelnuts, coarsely chopped
1/4 cup chopped fresh mint
2 tsp finely grated lemon rind
1.5kg-piece pork scotch fillet
1 tbs olive oil
Mashed potato, to serve
Preheat an enclosed barbecue to 200°C. Place a wire rack in a roasting pan or foil barbecue tray. Combine the apple, hazelnut, mint and lemon rind in a small bowl.
Use a long sharp knife to cut the pork horizontally (don’t cut all the way through). Open the pork to lie flat. Spread the apple mixture over half the pork. Roll up the pork to enclose the filling. Use unwaxed kitchen string to tie the pork at 2cm intervals. Insert a meat thermometer, if using.
Place the pan or tray in the centre of the barbecue. Switch off the burners located under the pan or tray and switch the burners on either side to low. Close the barbecue.
Roast for 1 1/2 hours or until just cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Slice the pork and serve with mashed potato.
Cook’s tip: Using the barbecue is a great way to avoid dry pork – its indirect heat helps keep large cuts of meat moist and tender. Plus, your pork dish becomes infused with a delicious smoky flavour.
Getting started: For the best results, follow these barbecue roasting tips. Preheat your barbecue by turning on all the burners then closing the hood until the desired temperature is reached.
Switch the burners to low to maintain the temperature.
Turn off the burners directly under the tray, as this can overcook or burn the meat.
Don’t lift the hood too often during cooking – this lets the heat escape and extends the cooking time.