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

By Jennene Plummer
  • 10 mins preparation
  • 25 mins cooking
  • 30 mins marinating
  • Serves 4
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This recipe first appeared in Woman's Day.
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  • 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


  • 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.


Lamb, beef or chicken would also be delicious in this dish.