Access to SAQ Inspire personalized services and store inventories are unavailable at the moment.

  Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days.

The Charter of the French language and its regulations govern the consultation of English language content.

Prices displayed on SAQ.COM reflect the temporary GST break for qualifying products. Details.

Brochettes of grilled pork and peaches
Brochettes of grilled pork and peaches

Brochettes of grilled pork and peaches

Preparation 15 min
Cooking time 15 min
Servings 4

Ingredients

Basting sauce:

  • 60 ml (1/4 cup) Dijon mustard
  • 160 ml (2/3 cup) honey
  • 10 ml (2 tsp) Espelette pepper
  • 30 ml (2 tbsp) fresh mint, chopped

Brochettes:

  • 500 g (1 lb) pork tenderloin, cut into 24 cubes of 2-3 cm (1 in.)
  • 4 peaches, pitted and cut into 6 wedges (24 wedges in total)
  • 12 bacon slices, cut in half

Preparation

  1. Soak 8 wooden skewers for at least 15 minutes.
  2. Preheat the barbecue to 200°C (400°F) or to medium heat.
  3. In a bowl, mix together all the sauce ingredients. Set aside.
  4. Combine one pork cube and one peach wedge, wrap with half a slice of bacon, and slide onto a skewer.
  5. Repeat the previous steps until all ingredients are used (3 stacks per brochette).
  6. Grill the skewers, covered, for 5 to 6 minutes.
  7. Turn the skewers over and brush with sauce.
  8. Cook for 5 to 6 more minutes.
  9. Turn the skewers over again and brush.
  10. Turn off the flames and let cook for about 5 minutes, turning over and brushing twice.
  11. Serve with a vegetable couscous salad.
Availability in stores