A light yet satisfying lunch!
Want to lighten up your barbecue? Try making these colorful Pork Medallions with Grilled Peaches. Serve this at your next casual outdoor gathering. It’s the perfect meal for that “shoulder” season; you know, that time at the end of summer but when it’s not quite fall yet? When you’re anxious for cooler weather, but not ready to put away the flip flops?
This recipe perfectly balances the sweetness of summer fruits and yellow onion with the contrast of smoky paprika and tender, chargrilled pork. Be sure to season your pork, onions, and peaches really well here as some will be lost through the grilling process. Since the medallions are sliced pretty thin, you won’t need to cook them as long as you might think. You should have perfect medium cooked pork in less than 8 minutes. Don’t have a grill? No problem. For this recipe, you can use a grill pan on the stovetop to make an equally delicious dish.
If you are cooking these pork medallions with grilled peaches outside, why not declare it a BBQ! We’ve got a ton of summer-inspired BBQ ideas (like this list of healthy summer side dishes. Or, if you can’t get enough peach flavor, we love this Peach Salsa with red onion, lime juice, jalapeño, and cilantro.
Pair Pork Medallions with Grilled Peaches With a Crisp Arugula Salad
When you pair these ingredients together, you’ll get a contrast between the savory pork and onions against the sweetness of the peaches. Add to that the crisp, peppery flavor of arugula (which is especially great when tossed with a sweet-and-tangy lemon honey vinaigrette). You end up with a gorgeous salad that engages the four cornerstone tastes at once:
- Sweet honey and peaches
- Bitter arugula
- Sour lemon
And to Drink?
Grilled fruit always makes me feel like I’m putting that extra bit of care and artfulness into my food. This is the perfect time to put a little extra thought into wine pairings, too. The richness of these pork medallions means a bold red wine will work in harmony with these flavors. Choose wines with plenty of fresh, bright fruit flavor like Pinot Noir, Tempranillo, Sangiovese, or easy-drinking Merlot. Alternatively, being surrounded by beautiful peaches reminds me what a brilliant match they are for a glass of dessert wine. Enjoy a glass of light Moscato after your meal to round off those peach
Want Something More Substantial than a Salad?
It’s easy to turn this dish into a more substantial meal. Simply transfer your cooked Pork Medallions and Grilled Peaches and arugula to your favorite flatbread. Sprinkle some crumbled goat cheese or shaved manchego cheese. Place it in a 400-degree oven, and bake just until the cheese is melted – about 5 minutes. There you have it! An elegant flatbread appetizer, or a quick, easy casual dinner.
Pork Medallions with Grilled Peaches
Pork and grilled peaches:
- 1 Tablespoon olive oil
- 1 lb pork tenderloin sliced into 1 1/2" thick medallions
- 1/4 small yellow or sweet onion sliced thin
- 2 fresh peaches peeled, cored and cut into 8 wedges each
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon smoked paprika
- 4 cups baby arugula rinsed and dried
- 1/2 Tablespoon extra virgin olive oil
- 1 Tablespoon white wine vinegar
- Zest of 1 lemon
- 1/2 teaspoon lemon juice
- 1/2 Tablespoon raw honey
- 1 teaspoon fresh thyme finely chopped (stems removed)
Grill the pork and peaches:
- Season the pork with salt, pepper, granulated garlic and smoked paprika. Set aside
- Heat grill pan over medium-high heat. Add olive oil.
- Sear pork, about 2 minutes on each side, until brown and crisp. Set aside.
- Add peaches and onions. Grill until softened and golden brown.
- Return pork to the pan and finish cooking, 3-5 minutes. Pork should reach 145 degrees F internally, and is okay to be light pink (medium) on the inside.
- Remove all from the grill pan and set aside to slightly cool.
- Add arugula to the pan and saute for 1-2 minutes, until slightly wilted.
Prepare the dressing:
- Whisk olive oil, vinegar, lemon juice & zest, raw honey and thyme until incorporated.
Assemble the salad:
- Divide the arugula between 4 plates.
- Top with 1/4 of the pork, peach & onion mixture.
- Drizzle with salad dressing.
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Still hungry? The idea of dessert doesn’t have to be synonymous with self-reproach or poor nutrition. Especially when you have leftover peaches. Keep dessert simple with our Baked Almond Peaches. Serve these spiced maple syrup peaches with coconut cream or Greek yogurt for a nourishing treat that doesn’t leave you with a sugar crash.
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