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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


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


  • 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


  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.
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