Balsamic glazed pork with peach salsa

Cooking Meat Balsamic glazed pork with peach salsa

Don't save soft, juicy peaches just for desserts - they taste great in a salsa over the tender pork cutlets.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine balsamic vinegar, oil and garlic in a shallow glass or ceramic dish. Season with salt and pepper. Add the pork and toss to coat in marinade. Cover and refrigerate for 30 minutes to marinate.
  2. Meanwhile, make the peach salsa, finely chop the peaches and place in a bowl. Add the onion, basil, vinegar and oil and toss to combine. Season with salt and pepper. Set aside.
  3. Heat a chargrill pan over a medium heat. Add the pork and cook for 4-5 minutes on each side or until cooked to your liking.
  4. Serve the pork with the peach salsa and rocket leaves.

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2 tbsp balsamic vinegar
1 tbsp olive oil
1 garlic clove, crushed
Salt & freshly ground pepper
4 pork loin cutlets
Rocket leaves, to serve
4 free-stone peaches, halved, stone removed
1/2 red onion, finely chopped
1/2 bunch fresh basil, finely shredded
1 tbsp white wine vinegar
1 tbsp extra virgin olive oil

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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