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Caramelised pork with pickled grape salad

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Hit refresh on easy weeknight dinners with our caramelised pork salad. Loaded with pickled grapes and goat’s cheese, you’re guaranteed to be hooked!

  • Serves4
  • Cook time5 minutes
  • Prep time20 minutes
Caramelised pork with pickled grape salad


  • 100g green grapes, halved
  • 100g red grapes, halved
  • 2 tbs red wine vinegar
  • 2 tbs olive oil
  • 1 tbs honey
  • 1 tbs brown sugar
  • 4 x 150g Coles Australian Pork Scotch Fillet Steaks or Sirloin Steaks
  • 2 tsp Dijon mustard
  • 1 red oak lettuce, leaves separated
  • 60g pkt Coles Australian Baby Rocket
  • ½ red onion, thinly sliced
  • ½ cup (50g) walnuts, toasted
  • 100g goat’s cheese, crumbled

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place combined grape, vinegar, oil and honey in a bowl. Season. Toss to combine. Set aside for 15 mins to pickle.
  2. Step 2

    Meanwhile, heat a barbecue grill or chargrill on medium. Rub the sugar over the pork. Season. Lightly spray with olive oil spray. Cook for 2-3 mins each side or until pork is caramelised and cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
  3. Step 3

    Drain the grape mixture, reserving the vinegar mixture. Place reserved vinegar mixture in a screw-top jar with mustard. Shake until well combined.
  4. Step 4

    Place lettuce, rocket, onion, walnuts and grape in a large bowl. Drizzle with dressing and toss to combine. Sprinkle with goat’s cheese. Serve with the pork.