Barbecuing this nutty, apple-filled pork is not only easy, it takes the flavour to a new level.


  • 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 teaspoons finely grated lemon rind
  • 1.5kg-piece pork scotch fillet
  • 1 tablespoon olive oil
  • Mashed potato, to serve


  1. Preheat an enclosed barbecue to 200