Name: Peach and marmalade pork
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 1 garlic clove, crushed; 2 centimetre piece ginger, peeled, finely grated; 1/2 cup English breakfast marmalade; 1 ripe peach, diced; 2 tablespoon apple cider vinegar; 4 pork loin chops; Salad; 250 gram halloumi, sliced; 1 cup cooked quinoa, cooled; 2 peaches, sliced; 1 cup baby rocket leaves; 1/4 cup oregano leaves; 2 tablespoon lemon juice; 2 tablespoon olive oil

Peach and marmalade pork

This gorgeous recipe sees pork loin chops paired with a sticky peach and marmalade marinade to create a succulent meal that's finished perfectly with a halloumi and quinoa salad

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Serves 4

Prep

15M

Cook

20M

Marinate

Total

35M

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

1 garlic clove, crushed

2 centimetre piece ginger, peeled, finely grated

1/2 cup English breakfast marmalade

1 ripe peach, diced

2 tablespoon apple cider vinegar

4 pork loin chops

Salad

250 gram halloumi, sliced

1 cup cooked quinoa, cooled

2 peaches, sliced

1 cup baby rocket leaves

1/4 cup oregano leaves

2 tablespoon lemon juice

2 tablespoon olive oil

Method

1.In a saucepan, heat oil on medium. Sauté onion, garlic and ginger for 3-4 minutes until onion softens.

2.Stir in marmalade and peach. Reduce heat to low and simmer, covered, for 10 minutes until the peach breaks down and mixture is thick. Stir in vinegar. Cool.

3.Set aside one-third of the marinade for basting. Combine pork with the remaining marinade in a shallow dish and coat well. Cover and chill for 2 hours or overnight.

4.Heat a flat grill plate on medium. Drain pork. Cook for 2-3 minutes each side, basting with reserved marinade. Rest for 5 minutes, loosely covered with foil.

Salad

5.Heat a nonstick frying pan on low. Cook halloumi slices for 1 minute each side until lightly golden. In a salad bowl, combine quinoa, peaches, rocket and oregano. Top with halloumi and drizzle with combined lemon juice and oil. Season to taste and toss gently. Serve pork with salad.

Try some crumbled feta in place of halloumi.

Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Salad

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