Maple Glazed Pork with Peach and Rocket Salad

clock 10 minutes + 25 minutes bowl Serves 4
Easter Barbecue BBQ Pork Peach Rocket
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Ingredients

  • 1⁄3 cup maple syrup
  • 2 Tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • Salt and freshly ground black pepper
  • 600g pork fillets
  • 2 tsp olive oil
  • 4 peaches, halved, stones removed
  • 220g baby rocket
  • 1⁄3 cup store-bought Italian dressing
  • 100g reduced-fat feta cheese, crumbled
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Method

  • 1. Preheat oven to 220°C(200°C fan-forced). Lightly grease and line an oven tray.

  • 2. In a large bowl, whisk maple syrup, balsamic vinegar and mustard together. Season. Add pork and turn to coat. Marinate for 30 minutes.

  • 3. Cook pork on the barbecue on high for 3-4 minutes, turning, until caramelised.Transfer to a baking tray and brush with the maple glaze. Place in the oven and bake for 10-15 minutes.

  • 4. Lightly brush the cut-side of the peaches with remaining oil. Cook on the barbecue cut-side down, for 1 minute or until grill marks appear. Set aside.

  • 5. In a bowl, toss rocket with dressing. Season to taste. Divide rocket and peaches between plates and sprinkle with feta. Place pork on top and drizzle with pan juices.

  • Tips:

  • - Lamb, beef or chicken would also be delicious in this dish.

  • - Store rocket and other salad greens in airtight containers in the fridge to keep them fresh.

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