Peach and Pork Brochettes Recipe
Peach and Pork Brochettes
Flavors of Ontario
Total time: 15 to 30 minutes

Cooking time: 10 t0 12 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 220°C / 425°F 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

- 25 cm / 8 10-inch 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).

 Pinot noir Kim Crawford

Kim Crawford is renowned for its Sauvignon Blanc, but it also produces this smooth and delectable Pinot Noir. Releasing aromas of cherry and flowers, it’s a delightful match for pork and peach brochettes.

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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