1 tbsp sunflower oil
3 red onions, roots trimmed and cut into eighths
4 Forelle pears, quartered and cored (leave the skin on)
Few sprigs rosemary, leaves roughly chopped
6 pork steaks, about 175g/6oz each, trimmed of excess fat
50g blue cheese, cubed
South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.
Wine recommendations by Wines of South Africa
- Season the pork and grill on a medium heat for 15-20 minutes and then trun over and grill for a further 10 minutes.
- In the meantime, using two hob rings, heat the oil in a hob-proof roasting tin, then add the onions, pears, most of the rosemary and seasoning and caramelise for around 5-10 minutes.
- Add the steaks to the vegetables and scatter with the remaining rosemary and the cheese.
- Place back under the grill until the cheese starts to melt, then serve.