Ontario Peach And Pork Brochettes

Ontario peaches and pork parceled with savoury bacon makes for one delectable bite! As easy as they are delicious, it doesn’t take a top chef to piece this recipe together. Serve with a side salad for a light meal with little clean up.

Makes 4 servings / 8 brochette


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.


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
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


  1. Preheat barbecue to medium-high.
  2. Wrap one strip of bacon around a piece of pork and peach slice.
  3. Thread onto skewer, piercing bacon to secure. Repeat two more times; threading three brochettes on each skewer.
  4. In a small bowl, combine maple syrup, olive oil, Dijon mustard, rosemary, salt and pepper; mix well.
  5. Brush the brochettes with half of the marinade, and place on grill; about five minutes per side, brushing with the remaining sauce throughout grilling.
  6. 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).