Maple Glazed Pork with Peach and Rocket Salad

Name: Maple Glazed Pork with Peach and Rocket Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
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

10 minutes + 25 minutes

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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How to Clean your BBQ

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.