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 tablespoon balsamic vinegar; 2 teaspoon Dijon mustard; 600 gram pork fillets; 1 teaspoon olive oil; 4 yellow peaches, halved, stones removed; 220 gram bag baby rocket; 1/3 cup fat-free Italian dressing; 100 gram reduced-fat feta, crumbled

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

Serves 4

Prep

10M

Cook

25M

Marinate

30M

Total

35M

This recipe first appeared in Woman’s Day.

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Ingredients

1/3 cup maple syrup

2 tablespoon balsamic vinegar

2 teaspoon Dijon mustard

600 gram pork fillets

1 teaspoon olive oil

4 yellow peaches, halved, stones removed

220 gram bag baby rocket

1/3 cup fat-free Italian dressing

100 gram reduced-fat feta, crumbled

Method

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.