Balsamic Pork Medallions with Grilled Peaches & Wild Rice Salad

4/27/2014 Jenny Campbell 0 Comments

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