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Maple Glazed Pork with Peach and Rocket Salad

Maple Glazed Pork with Peach and Rocket Salad

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10 mins + 25 mins
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Serves 4


  • 1⁄3 cup maple syrup
  • 2 Tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • Salt and freshly ground black pepper
  • 600g pork fillets
  • 2 tsp olive oil
  • 4 peaches, halved, stones removed
  • 220g baby rocket
  • 1⁄3 cup store-bought Italian dressing
  • 100g reduced-fat feta cheese, crumbled


1. Preheat oven to 220°C(200°C fan-forced). Lightly grease and line an oven tray.

2. In a large bowl, whisk maple syrup, balsamic vinegar and mustard together. Season. Add pork and turn to coat. Marinate for 30 minutes.

3. Cook pork on the barbecue on high for 3-4 minutes, turning, until caramelised.Transfer to a baking tray and brush with the maple glaze. Place in the oven and bake for 10-15 minutes.

4. Lightly brush the cut-side of the peaches with remaining oil. Cook on the barbecue cut-side down, for 1 minute or until grill marks appear. Set aside.

5. In a bowl, toss rocket with dressing. Season to taste. Divide rocket and peaches between plates and sprinkle with feta. Place pork on top and drizzle with pan juices.


- Lamb, beef or chicken would also be delicious in this dish.

- Store rocket and other salad greens in airtight containers in the fridge to keep them fresh.


Qty Price
Chelsea Maple Syrup Flavoured $3.99 ea
$3.99 ea
Lupi Vinegar Balsamic $3.69 ea
$3.69 ea
Countdown Mustard Dijon $2.50 ea
$2.50 ea
Masterfoods Seasoning Salt & Pepper Grinder $6.39 ea
$6.39 ea
Countdown Free Farmed Pork Fillet
arrow icon exclamation icon Out of stock Out of stock
Essentials Olive Oil $5.00 ea
$5.00 ea
Fresh Produce Peaches Yellow Flesh
arrow icon exclamation icon Out of stock Out of stock
Countdown Salad Baby Rocket $4.99 ea
$4.99 ea
Krispkut Italian Dressing White Wine Viniagrete $3.50 ea
$3.50 ea
Mainland Fresh Cheese Reduced Fat Feta $3.50 ea was $4.29
$3.50 ea was $4.29