• Partnered with
  • Easy
  • Serves 4
  • 10 mins prep
  • 25 mins cook
  • 30 mins marinate

Maple-glazed pork with peach and rocket salad

Maple-glazed pork with peach and rocket salad

This maple-glazed pork with peach and rocket salad is the perfect light yet filling recipe to serve for a delicious weeknight meal. Impressive yet simple, this dish is a winner


  • 1/3 cup maple syrup
  • 2 tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 600 g pork fillets
  • 1 tsp olive oil
  • 4 yellow peaches, halved, stones removed
  • 220 g bag baby rocket
  • 1/3 cup fat-free Italian dressing
  • 100 g reduced-fat feta, crumbled


  1. Preheat oven to very hot, 220°C. 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. In a large nonstick frying pan, heat oil on medium. Cook pork for 3-4 minutes, turning, until caramelised. Transfer to a tray and brush with remaining glaze. Bake for 10-15 minutes.
  4. Preheat a char-grill pan on high. Lightly spray peaches with oil. Cook, cut-side down, for 1 minute until grill marks appear. Set aside.
  5. In a bowl, toss rocket with dressing. Season and sprinkle with feta.
  6. Slice pork, then serve with peach salad and a drizzle of pan juices.

This recipe first appeared in Woman's Day.

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