Ontario Peach and Pork Brochettes

Ingredients

Brochettes:
12	slices of bacon, cut in half widthwise	12
1 lb	pork tenderloin, cut into 1-inch (2.5 cm) cubes (about 24 pieces)	500 g
4	ripe Ontario peaches, peeled, pitted and cut into 6 pieces each	4
8	10-inch (25 cm) skewers	8
Marinade
1/3 cup	maple syrup	75 ml
3 tbsp	extra virgin olive oil	45 ml
4 tsp	Dijon mustard	20 ml
1 tbsp	roughly chopped rosemary	150 ml
1 tsp	kosher salt	5 ml
1/2 tsp	pepper	2 ml

tip

If you do not have a barbecue: in a large skillet over medium high heat, brown the brochettes on all sides in batches, about three 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.

Directions

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 three brochettes on each skewer.

In a small bowl, combine maple syrup, olive oil, Dijon mustard, rosemary, salt and pepper; mix well.

Brush the brochettes with half of the marinade, and place on grill; about five 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).

Nutritional Info

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.