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.

Recipe «Balsamic glazed pork with peach salsa» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.