Balsamic Glazed Pork & the MONTAGUE tree™ Plum Skewers
INGREDIENTS
- ½ cup balsamic vinegar
- ½ cup sugar
- 1tbs whole grain mustard
- Pinch of salt
- Pinch of black pepper
- 4 pork scotch fillet, diced
- 1 red onion, cut into chunks
- 4 the MONTAGUE Tree™ cut in half and stone removed
- Olive oil
METHOD
- In a saucepan heat up the glaze ingredients with a ½ cup of water. Cook until the glaze thickens to a syrup.
- Thread pork onto the skewer and then a piece of onion alternating so you have 5 pieces of pork and 3 pieces on onion on the skewers.
- Season the skewers and brush with oil. Cook on a smoking hot grill or in a pan. Turn once the caramelized and brush glaze over the pork every time you turn it.
- Whilst the pork is cooking place the plums onto the grill cook until charred then flip and brush with the glaze.
- Once the skewers and plums are cooked serve with a crisp green salad.
Recipe courtesy of Farm to Fork on Channel 10.
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