Balsamic Pork Medallions with Grilled Peaches & Wild Rice Salad*


What I want: A restaurant quality meal, at home. I want it to be delicious and I need it to be ass friendly. I also want it to be easy enough that I can make it as a weeknight meal. Oh and most importantly? I want it to be cheap to make. Does such a thing exist?

Well for starters, this Balsamic Pork Medallions with Grilled Peaches & Wild Rice Salad has a phenomenal flavor. I don’t think Jorge and I took a breath while eating…and we may or may not have been licking our plates for the last bits of the delicious balsamic reduction.

And thankfully for all our waistlines, it is also ass friendly! It is the perfect Weight Watchers meal since peaches count for 0 points…which only leaves you with the Balsamic Pork Medallions and the Wild Rice Salad, which total 8 points together.

And lastly, we have my wants of easy and cheap. Easy? YES! It took me 30 minutes from start to finish! I started the rice first, then the balsamic reduction. Then you cook the pork and the peaches, which both only take 5 minutes. Combine the pork and balsamic reduction….toss the salad with cherries, pecans, and green onions….and you’re done! Easy! Fast! Exactly what I wanted! And as for the price breakdown…I spent a total of $12 to make this dinner. You can’t beat that.

We rarely get everything that what we want. But luckily for you and me, this is one of those delicious times.

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Balsamic Pork Medallions with Grilled Peaches & Wild Rice Salad

Yield: 4 servings

Total Time: 35-40 minutes

Ingredients:

Balsamic Pork Medallions with Grilled Peaches:
1 tablespoon olive oil
1 large shallot, minced
2 cloves garlic, minced
1 cup balsamic vinegar
1 teaspoon sugar
2 teaspoons chopped fresh rosemary
1 teaspoon dijon mustard
cooking spray
1 lb pork tenderloin, cut into eight 1 inch slices
1 teaspoon salt
1 teaspoon freshly ground black pepper

2 fresh peaches, halved

Wild Rice Salad:
1 cup white and wild rice
2 teaspoons Better Than Bouillon Chicken
2 stalks green onions, chopped
2 tablespoons dried cherries
2 tablespoons chopped pecans

Directions:

Balsamic Pork Medallions with Grilled Peaches:

Heat oil in a small saucepan over medium-high heat. Add shallot and garlic; saute 3-4 minutes. Add balsamic vinegar, sugar, rosemary, and dijon mustard. Mix until combined. Simmer balsamic vinegar mixture until reduced to 1/2 cup.

Sprinkle both sides of pork with salt and pepper. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Place pork in pan; cook 2 minutes on each side, or until an instant read thermometer reaches 140 degrees. Remove pork from grill pan and place on a serving platter. Pour balsamic reduction over pork, cover with foil, and let rest for 5 minutes while you cook the peaches in the still hot grill pan.

Spray the grill pan with a little more cooking spray and add peach halves to pan. Cook 1-2 minutes on each side. Slice each half, into 3 wedges and serve alongside pork.

Wild Rice Salad:
Cook white and wild rice according to the directions on the bag. However, add in the Better Than Bouillon to the water the recipe calls for. And leave out any seasoning suggestions on the box. Once rice is cooked, stir in green onions, dried cherries, and pecans. Serve immediately.

For 2 slices of pork with 2 tablespoons balsamic reduction: Calories 258, Fat 6, Protein 24, Carb 10, Fiber 2.7 WW Points Plus: 5 points

For 1/2 cup rice salad: Calories 107, Fat 4, Protein 2, Carb 16, Fiber 1 WW Points Plus: 3 points

Adapted from: Cooking Light July 2011

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20 Responses to “Balsamic Pork Medallions with Grilled Peaches & Wild Rice Salad”

  1. 1

    Katsukhan — June 30, 2011 @ 11:05 pm

    Sounds amazing.

  2. 2

    Kerstin — June 30, 2011 @ 11:56 pm

    I heart grilled peaches, they are so delicious and always make me smile! This is such a lovely summer meal and it gets extra points for coming together in only 30 min!

  3. 3

    Paula — July 1, 2011 @ 12:25 am

    Pork and Peaches never looked so good. Wonderful meal!

  4. 4

    Kocinera — July 1, 2011 @ 12:59 am

    This looks like such a great summertime meal! There is a tragic lack of pork/peach combos in my life at the moment which must be remedied. This recipe looks perfect!

  5. 5

    Katrina — July 1, 2011 @ 1:10 am

    Those peaches look mighty good! Yum!

  6. 6

    ErinsFoodFiles — July 1, 2011 @ 1:53 am

    This looks delicious! And I’m gonna need you to post more WW recipes, as I canceled my membership. :( I just lost the enthusiasum for calculating every.damn.thing I ate.

  7. 7

    Sasha @ The Procrastobaker — July 1, 2011 @ 6:04 am

    I started off reading this more for your lovely writing style than anything else, thinking the recipe looked like it would be a bit out of my comfort zone, but you have made it sound really manageable and it looks so jam packed full of textures and flavour that I think i could give this one a go! Really does look superbly delicious, i would never have thought about putting dried cherries or nuts in the rice but it sounds wonderful!

  8. 8

    The Cooking Teacher — July 1, 2011 @ 8:35 am

    Wow that looks good! This is a total combination of things I love and have been wanting to cook. Making this this weekend, thank you!

  9. 9

    Lindsay @ The Lean Green Bean — July 1, 2011 @ 9:04 am

    amazing! love the grilled peaches.

  10. 10

    Karriann Graf — July 1, 2011 @ 9:06 am

    This looks gorgeous and peaches are just perfect right now! Happy Grilling!

  11. 11

    Jessica @ Sushi and Sit-Ups — July 1, 2011 @ 9:58 am

    Mmm…I love grilled fruits–it’s like eating candy. This sounds like it could be a great summer or winter dish!

  12. 12

    Andrea @ From the Bookshelf — July 1, 2011 @ 10:06 am

    Looks absolutely delicious! Grilled peaches are wonderful and I have all the ingredients at home. Now I know what’s for dinner!

  13. 13

    Heather — July 1, 2011 @ 12:03 pm

    Thank you SO much for posting a weight watchers friendly recipe!! I’m fairly new to weight watchers (I think I’m going on my 7th week) and I’ve had pretty good success. I’ve been really nervous to make “normal food” on my own and for my family. My husband jokes that I only think about myself now when it comes to food. But he’s right. I was terrified to make what I usually make. I thought I’m going to over eat, I can’t possibly make this with low fat sour cream….ugh. But this looks amazing! Thanks for sharing.

  14. 14

    Julie — July 1, 2011 @ 4:21 pm

    This looks and sounds delicious! I’m sure it will be on the menu one night next week.

  15. 15

    Erin @ The Speckled Palate — July 1, 2011 @ 6:47 pm

    Umm, I absolutely LOVE this recipe and am a new blog reader and am loving it over here! Seriously. I’m a Southern girl, too, and it’s good to know there are more of us cooking up a storm (and sometimes trying to be healthy) on the internet.

    Good to meet ya, and I’m looking forward to seeing more of your recipes!

  16. 16

    Chiara — July 5, 2011 @ 2:36 am

    Wonderful. Pork is my favorite meat, I’ll definitely try this soon!

  17. 17

    Caitlin — July 22, 2011 @ 7:36 pm

    Making a version of this tonight (pork chops instead of medallions). Excited!

  18. 18

    Meredith — August 31, 2012 @ 5:38 pm

    OMG this was amazing! You couldn’t even tell that it was “ass fiendly.” So tasty and definetly had that restaurant quailty taste to it! Thanks so much for yet again a delicious recipe!

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