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.

Balsamic Pork Medallions with Grilled Peaches & Wild Rice Salad


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


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.

Adapted from: Cooking Light July 2011