Pork Medallions with Grilled Peaches
This meal is perfect for enjoying during an outdoor gathering on a nice day. Whether grilled or stovetop, this recipe tastes great no matter how you make it!
Servings: 2
Calories: 469kcal
Ingredients
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
Arugula Salad
- 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)
Instructions
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.
Nutrition
Calories: 469kcal | Carbohydrates: 24g | Protein: 50g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 147mg | Sodium: 715mg | Potassium: 1373mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1609IU | Vitamin C: 20mg | Calcium: 95mg | Iron: 3mg |
| SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9