Pork Tenderloin Medallions and Balsamic Reduction with Grilled Peaches and Wild Rice
For all of you out there that hate to cook as much as I do, I am going to try and post my easy go-to's weekly to help encourage you on your path to healthy eating and meal planning! Here is one of my family's favorite from Cooking Light Magazine July 2011
You will need:
1 Tbsp olive oil
1 Tbsp minced Shallots
1 garlic clove, minced
1 cup balsamic vinegar
1.5 tsp of coconut sugar
1 tsp chopped fresh rosemary
1 tsp Dijon mustard
1 ( 1 pound) pork tenderloin cut into 12 slices
1/2 tsp salt
1/2 tsp ground black pepper
1. Heat oil in a small saucepan over medium high heat. Add shallots and garlic; saute 2 minutes. Add vinegar,sugar, rosemary, and mustard; cook until reduced to half a cup.
2.Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Place pork in pan; cook two minutes on each side. Add balsamic reduction; cook 1 minute, turning pork to coat. Yield 4 servings ( serving size: 3 pork medallions and two tablespoons of reduction= 1 red container)
For the Grilled Peaches:
Heat a grill pan( i use a cast iron skillet) over medium high heat. Coat pan with cooking spray. Add 4 peach halves to pan;cook two minutes on each side. Cut each half into three wedges. Yield: 4 servings ( serving size half a cup or half a purple container)
Serve with a yellow container of brown or wild rice.
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"And Aubrey was her name. A not so very ordinary girl or name."(Or so says David Gates ;) I'm a wife to Phillip, a mother to Scarlett and Juliet. We live in the beautiful city of Thornton, Co. I'm a recovering red bull addict. I love to read. I hate to cook. I seek to be inspired and also to inspire others. I am a Beachbody Coach on a quest to be truly healthy mind, soul, and body and challenge others to do the same.