MAPLE-GLAZED PORK WITH PEACH & ROCKET SALAD

SERVES 4 PREP 10 MINS + MARINATING COOK 25 MINS

• 1/3 cup maple syrup • 2 tbsp balsamic vinegar • 2 tsp Dijon mustard • 600g pork fillets

• 1 tsp olive oil

• 4 yellow peaches, halved, stone removed

• 220g bag baby rocket

•

1/3 cup fat-free Italian dressing

• 100g reduced-fat feta, crumbled

1 Preheat oven to 220°C. Lightly grease and line an oven tray. 2 In a large bowl, whisk maple syrup, balsamic vinegar and Dijon together. Season. Add pork and turn to coat. Marinate 30 mins.

3 In a large, non-stick frying pan, heat oil on medium. Cook pork 3-4 mins, turning, until caramelised. Transfer to a tray and brush with remaining glaze. Bake 10-15 mins until cooked to taste. 4 Preheat a chargrill pan on high. Lightly spray peaches with oil. Cook, cut-side down, 1 min until grill marks appear. Set aside.

5 In a bowl, toss rocket with dressing. Season. Sprinkle with crumbled feta.

6 Slice pork. Serve with peach salad and a drizzle of pan juices.