John This is a really nice recipe for the warmer months when the stone fruit are in season. Pork tenderloin mixed with juicy barbecued peaches is a perfect match for a light summer evening meal.
The pork tenderloin is marinated in a maple syrup, balsamic & dijon mustard marinade before being baked to a juicy finish. For a summer finish, serve with barbecued peach slices and mixed salad leaves. A terrific, light, relatively healthy meal for the warmer months.
The pork in the meal also works well with many different salad combinations. Just make the salad of your choosing.
| Cook Time | 45 minutes |
| Servings |
people
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Ingredients
- 1/3 cup Maple Syrup
- 2 tbsp Balsamic Vinegar
- 2 tsp Dijon Mustard
- 800 g Pork Tenderloin
- 1 tbsp Olive Oil
- 4 White Peaches stone removed and cut into large slices
- 250 g Salad Leaf Mix
- Salad Dressing try Italian dressing
Ingredients
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Instructions
- In a large bowl add maple syrup. balsamic vinegar & dijon mustard. Stir to combine.
- Add pork tenderloin and coat with marinade. Cover bowl with cling wrap and place in the refrigerator for 30 minutes.
- Preheat a fan forced oven to 180°C (350°F).
- In a large frying pan heat olive oil over medium high heat.
- Remove pork tenderloin from refrigerator and cook for about 10-15 minutes in frying pan until browned on all sides.
- Remove from pan and place in baking dish. Brush pork with remaining marinade.
- Bake in oven for about 30-35 minutes until pork is cooked through. Remove from oven, keep warm and let sit for a few minutes before slicing pork.
- Using a BBQ, lightly spray peach slices with oil, then cook one side of each peach slice on the BBQ until grill marks appear. Remove from BBQ and set aside.
- Serve pork with barbecued peach slices on a bed of salad leaves. Add salad dressing to the salad leaves per your preference..
