The Art of Fire – Pork Tomahawk with Sweet Apple Marinade

The Art of Fire Pork Tomahawk with Sweet Apple Marinade

A perfect balance of flame, fruit and flavour

There is something beautiful about the way pork transforms over open fire. The fat turns golden, the surface caramelises and the sweetness of the meat deepens with every moment spent above the embers. This recipe brings that to life with a sweet apple and herb marinade that balances richness with freshness in every bite.

The Flamery Asado Grill gives you the control to cook a pork tomahawk exactly as it should be — crisp at the edges, juicy inside and gently kissed by smoke. The ETI BlueDOT Oven Thermometer keeps every degree in check, while EatAlfresco Olive Oil brings silkiness and depth to the marinade and finishing glaze.

Choosing the Right Cut

A pork tomahawk is a thick chop with the rib bone left in, combining the tenderness of the loin with the flavour of the rib. Look for a chop around four centimetres thick with good marbling and a generous cap of fat. The bone adds both flavour and visual drama, making this cut perfect for outdoor cooking.

Bring the meat to room temperature before grilling and pat dry to ensure an even sear.

Flavour Foundations

This marinade brings together the gentle sweetness of apple with savoury herbs and olive oil to create layers of flavour that complement the pork perfectly.

Marinade

• 3 tablespoons of EatAlfresco Extra Virgin Olive Oil
• 1 apple, grated
• 1 tablespoon of honey
• 1 teaspoon of Dijon mustard
• 1 clove of garlic, crushed
• 1 teaspoon of chopped fresh sage
• A pinch of sea salt and black pepper

Mix all ingredients together and coat the pork tomahawk generously. Leave to marinate for at least one hour, or overnight for a deeper flavour. The apple tenderises the meat while the olive oil keeps it moist and aromatic during cooking.

The Fire Setup

Prepare the Flamery Asado Grill with a moderate bed of embers using hardwood such as oak or apple wood for a subtle fruity smoke. Position the rack about 25 centimetres above the coals to begin.

You want an even, steady heat to allow the pork to cook through without burning. Have a cooler zone ready so you can move the tomahawk as needed once the outside has caramelised.

Cooking the Pork Tomahawk

Place the tomahawk on the hottest part of the grill and listen for the crackle as the fat begins to render. Sear each side for two to three minutes to develop colour, then move the meat to the cooler zone for slower cooking.

Use the ETI BlueDOT Oven Thermometer to monitor the internal temperature. Aim for 63 degrees Celsius before resting. This ensures the meat stays juicy and tender with just the right blush of pink in the centre.

During the final few minutes of cooking, brush the pork with any remaining marinade to create a sticky glaze that catches the light of the fire.

Resting and Finishing

Transfer the pork to a wooden board and rest for ten minutes before slicing. As it rests, drizzle lightly with EatAlfresco Olive Oil for a smooth, fragrant finish that enhances the sweetness of the glaze.

The result is a glossy, golden crust that gives way to soft, succulent meat beneath.

Serving Suggestion

Serve the pork tomahawk with grilled apple wedges, roasted fennel or a crisp green salad with lemon dressing. The smoky fruit notes from the marinade pair beautifully with cider or a dry white wine.

This is the kind of meal that captures the joy of autumn evenings — the glow of the fire, the scent of apple and herbs, and the satisfaction of simple ingredients cooked perfectly.

Cook it Yourself

Recreate this feast at home using:
🔥 The Flamery Asado Grill
🔥 The ETI BlueDOT Oven Thermometer
🔥 The EatAlfresco Extra Virgin Olive Oil Collection

Together they bring harmony, precision and authentic fire cooked flavour to your outdoor table.