Peach and Pork Brochettes TheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:135.4 kcal
Proteins:10.5 g
Fats:6.8 g
Carbohydrate:8.2 g
Fibers:0.7 g
Sugar:7.1 g
Cholesterol:34.1 mg
Sodium:185.4 mg
Calcium:14.5 mg
Energy:537 kcal
Proteins:41.7 g
Fats:26.8 g
Carbohydrate:32.6 g
Fibers:2.8 g
Sugar:28 g
Cholesterol:135.1 mg
Sodium:735.1 mg
Calcium:57.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
12
slices of bacon, cut in half widthwise
454
g
pork tenderloin, cut into 1 inch cubes
4
ripe ontario peaches, peeled, pitted and cut into 6 pieces each
82.5
ml
maple syrup
45
ml
extra virgin olive oil
20
ml
dijon mustard
15
ml
roughly chopped rosemary
5
ml
kosher salt
2.5
ml
pepper
**Material
8
skewers
METHOD
- 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).
WINE SUGGESTIONS
Merlot
Pinot Noir
Sauvignon
CHEF'S NOTES
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.
