Barbecue Honey-Mustard Pork with Warm Apple and Pear Salsa


  • (serves 4)

  • 4 pork loin cutlets

  • 2 pink lady apples, diced

  • 2 josephine pears, diced

  • 1/2 small red onion, thinly sliced

  • 1/2 small lemon, juiced

  • 2 tablespoons brown sugar

  • 2 roma tomatoes, quartered, deseeded, thinly sliced 

  • 2 teaspoons balsamic vinegar

  • 1/4 cup olive oil

  • mixed salad leaves, to serve

  • Honey-mustard marinade 

  • 1 cup apple juice

  • 1/4 cup honey

  • 1 clove garlic, crushed

  • 1 tablespoon dijon mustard

  • 1 tablespoon wholegrain mustard


Make honey-mustard marinade: Combine all ingredients in a ceramic dish. Whisk until honey is dissolved.

Add pork to marinade and turn to coat. Cover and refrigerate for 2 hours or overnight, if time permits.

Preheat oven to 200°C. Combine apples, pears, onion, 1 tablespoon of lemon juice and brown sugar in a bowl. Stir to coat. Transfer to a lightly-greased roasting pan. Roast for 15 minutes or until light golden and almost tender. Remove to a bowl. Add tomatoes, vinegar and 2 tablespoons of oil. Season with salt and pepper. Toss to coat.

Meanwhile, preheat barbecue plate on medium heat. Drizzle with remaining oil. Remove pork from marinade. Barbecue pork for 6 to 8 minutes each side or until just cooked through. Remove to a plate. Cover and stand for 5 minutes. Spoon salsa onto plates. Top with pork. Serve with salad leaves.



Don't use metal containers for marinating - acidic ingredients will react and taint the food's flavour.

Refrigerate when marinating - marinades don't prevent spoilage. 

Drain food before cooking. 

Use a gas barbecue for ultimate control over temperature when cooking.

Too much marinade in the pan will prevent food coming into contact with the hot surface, causing it to stew.