2 peaches, halved, pits discarded, and cut into 1/2" wedges
2 small red onions, quartered through the root and cut crosswise into 1" pieces
4–8 wood or metal skewers, if wood, soak in water for at least 10 minutes
Salt and pepper, to taste
4 Tbsp butter
2 shallots, peeled and minced
2 tsp dry mustard
2 Tbsp mustard seed
2 peaches, halved, pits discarded, and cut into 1/4" dice
1/2 cup white wine
3 Tbsp white-wine vinegar
1 tsp sugar
Large handful of fresh basil, roughly torn and stems discarded
1/2 Tbsp olive oil, plus more for brushing
4 Tbsp maple syrup
4 oz arugula
Working with one at a time, thread 1 pork cube, 1 peach wedge, and a few slices red onion on a skewer, repeating and ending with 1 pork cube. Season with salt and pepper. Note: You may not need all the skewers or one might have a little bit extra of one ingredient…just divide as evenly as you can.
Heat butter in a medium pot over medium heat. When butter is foamy, add shallot and cook about 3 minutes, until soft. Add dry mustard and mustard seed and diced peaches and cook until softening, 3–4 minutes.
To make the mostarda, add white wine, white-wine vinegar, and sugar to pot with peaches. Increase heat to high and bring to boil, then reduce heat to medium and simmer until liquid is reduced and thickened, about 3–4 minutes. Remove pot from heat, stir in basil, and set aside.
Heat grill or grill pan to medium-high. Brush grill with olive oil and when just smoking, add skewers. Grill, brushing frequently with the maple syrup, until pork is cooked through and peaches and onion are tender, about 3–5 minutes per side.
Taste mostarda and add salt and pepper if needed. Divide arugula evenly between plates and drizzle 1/2 Tbsp olive oil over each. Season with pepper and top with skewers. Spoon over mostarda and serve.
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