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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.
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 |
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.
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