Maple Glazed Pork Tenderloin

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**This is a really nice recipe for the warmer months when the stone fruit are in season. Pork tenderloin mixed with juicy barbecued peaches is a perfect match for a light summer evening meal. The pork tenderloin is marinated in a maple syrup, balsamic & dijon mustard marinade before being baked to a juicy finish. For a summer finish, serve with barbecued peach slices and mixed salad leaves. A terrific, light, relatively healthy meal for the warmer months.**
**Ingredients:**
• 1/3 cup Maple Syrup
• 2 tbsp Balsamic Vinegar
• 2 tsp Dijon Mustard
• 800 g Pork Tenderloin
• 1 tbsp Olive Oil
• 4 White Peaches stone removed and cut into large slices
• 250 g Salad Leaf Mix
• Salad Dressing try Italian dressing
**Instructions:**
1. In a large bowl add maple syrup. balsamic vinegar & dijon mustard. Stir to combine.
2. Add pork tenderloin and coat with marinade. Cover bowl with cling wrap and place in the refrigerator for 30 minutes.
3. Preheat a fan forced oven to 180°C (350°F).
4. In a large frying pan heat olive oil over medium high heat.
5. Remove pork tenderloin from refrigerator and cook for about 10-15 minutes in frying pan until browned on all sides.
6. Remove from pan and place in baking dish. Brush pork with remaining marinade.
7. Bake in oven for about 30-35 minutes until pork is cooked through. Remove from oven, keep warm and let sit for a few minutes before slicing pork.
8. Using a BBQ, lightly spray peach slices with oil, then cook one side of each peach slice on the BBQ until grill marks appear. Remove from BBQ and set aside.
9. Serve pork with barbecued peach slices on a bed of salad leaves. Add salad dressing to the salad leaves per your preference..