Peach and Pork Brochettes Recipe
Peach and Pork Brochettes
Flavors of Ontario
Total time: 15 to 30 minutes
Difficulty: Easy
Chef's Note

If you do not have a barbeque: In a large skillet over medium high heat, brown the brochettes on all sides in batches, about 3 minutes per side. Transfer browned brochettes to a baking sheet and brush generously with marinade. Bake in oven at 425°F (220°C) for 12 to 15 minutes, or until cooked through.

For 4 servings

- 12 slices of bacon, cut in half widthwise
- 1 lb / 450 g pork tenderloin, cut into 1-inch (2.5 cm) cubes (about 24 pieces)
- 4 ripe Ontario peaches, peeled, pitted and cut into 6 pieces each

- 1/3 cup maple syrup
- 3 tbsp extra virgin olive oil
- 4 tsp Dijon mustard
- 1 tbsp roughly chopped rosemary
- 1 tsp Kosher salt
- 1/2 tsp pepper

- 8 10-inch (25 cm) skewers

  1. Preheat barbecue to medium-high.
  2. Wrap one strip of bacon around a piece of pork and peach slice. Thread onto skewer, piercing bacon to secure. Repeat two more times; threading 3 brochettes on each skewer.
  3. In a small bowl, combine maple syrup, olive oil, Dijon, rosemary, salt and pepper; mix well.
  4. Brush the brochettes with half of the marinade, and place on grill; about 5 minutes per side, brushing with the remaining sauce throughout grilling. A good indication of doneness is when pork is slightly “springy” to touch and or reaches an internal temperature of 160°F (71.1°C).
Nutrient per serving

Calories : 433
Proteins : 33 g
Fat : 21 g fat (5 g sat. fat)
Carbs : 28 g
Fibre : 2 g
Cholesterol : 82 mg

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