Ontario peaches and pork parceled with savoury bacon makes for one delectable bite! As easy as they are delicious, it doesn’t take a top chef to piece this recipe together. Serve with a side salad for a light meal with little clean up.
12 slices of bacon, cut in half widthwise
1 lb (500 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
8 10-inch (25 cm) skewers
1/3 cup (75 mL) maple syrup
3 tbsp (45 mL) extra virgin olive oil
4 tsp (20 mL) Dijon mustard
1 tbsp (15 mL) roughly chopped rosemary
1 tsp (5 mL) Kosher salt
1/2 tsp (2 mL) pepper
Preheat barbecue to medium-high.
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.
In a small bowl, combine maple syrup, olive oil, Dijon, rosemary, salt and pepper; mix well.
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).
Tip: 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.
Makes 4 servings / 8 brochettes.
Per Serving:about 433 cal, 33 g pro, 21 g fat (5 g sat. fat), 28 g carb, 2 g fibre, 82 mg chol, 1130 mg sodium. % RDI: 4% calcium, 16% iron, 4% vit A, 12% vit C, 5% folate.