Pork Medallions with Cheesy Grits

I am so happy to be eating all this Florida citrus.  The only thing better would be to eat it right off the tree in 80 degree weather!  I have to tell you though, before I started working at The Chopping Block, I think I may have massacred  every piece of grapefruit trying to get all the fruit out – that is until I learned how to supreme citrus.  Check out our Chef Owner Shelley’s video here – works the same for lemons, limes, oranges and grapefruit. 

I picked up steel cut oats at Pret, with their goji berry add on (not even a couple tablespoons) and then brought pom seeds, a supreme grapefruit, and a peeled tangerine and put together my breakfast.  This whole bowl comes in at 7 smart points.

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Holy yum – 5 points for the steel cut oats, 2 points for the goji berry mix, and the rest is zero.  This took me a while to eat, but I ate every single bite.   I got the inspiration for this breakfast from my friend Ashley’s winter citrus salad – go check that out here!  You have to follow her – she’s recently engaged, has amazing food photography and has a really quirky sense of humor, which is why I like her so much.  Let’s forget the fact that I am old enough to be her Mom! 

Work was busy – never got a chance to leave my desk much, but that’s okay.  I ate lasagna soup at my desk and just kept my head down and kept going. 

The kadults had their coffee shop holiday party last night, so I was solo for dinner.  It’s kind of nice to make what you want for dinner and not have to worry about anyone else’s likes or dislikes.  Jacob loves pork, but it doesn’t agree with him.  Hannah is always a no on pork, so pork it was!  I picked up this 1.3 pound pork tenderloin (Hormel brand) for just under $4.

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First thing I did was trim any visible fat, and remove the silver skin.  Then I was hungry, so I portioned out two 3 ounce pork medallions for dinner, and then made 2 ounce medallions with the rest of the tenderloin.

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Gah, I hate my kitchen lighting!  Anywho, I packaged up two 2 ounce medallions into ziploc bags for three meals later – whether I cook them up for breakfast, or make pork tacos – not bad to get 4 meals of meat for under $4!

My sister told me about grits a while back and I bought a container and never really did anything with them.  I thought for sure over the course of 8 1/2 years of blogging I would have used grits in some way or another.  A quick google search told me the answer to that question was no!  Holy cow, were these delicious – and I made them in the microwave Open-mouthed smile

Pork Medallions over Cheesy Grits
Serves 1
A quick weeknight dinner that's fit for one or a crowd!
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
589 calories
30 g
151 g
24 g
63 g
8 g
776 g
1049 g
6 g
0 g
14 g
Nutrition Facts
Serving Size
776g
Servings
1
Amount Per Serving
Calories 589
Calories from Fat 214
% Daily Value *
Total Fat 24g
37%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 151mg
50%
Sodium 1049mg
44%
Total Carbohydrates 30g
10%
Dietary Fiber 6g
25%
Sugars 6g
Protein 63g
Vitamin A
21%
Vitamin C
26%
Calcium
27%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. two 3 ounce pork medallions
  2. salt and pepper
  3. 1/2 teaspoon olive oil
  4. 1 cup fresh green beans
  5. 2 teaspoons minces garlic
  6. 1/2 teaspoon olive oil
  7. 1/2 cup chicken broth
  8. 1 tablespoon good mustard
  9. 1/2 teaspoon honey
  10. one pinch crushed red pepper
  11. 1 teaspoon cornstarch
  12. salt and pepper
  13. 1/4 cup instant grits
  14. 1 cup water
  15. 1 ounce 50% reduced fat Cabot cheddar cheese
Instructions
  1. In a 4 cup glass measuring cup, mix the 1/4 cut instant grits with one cup water, mix well and microwave for five minutes – stirring half way through.   Stir in the Cabot cheese, salt and pepper to taste, and set aside.
  2. In a small skillet, add two tablespoons of water, add the green beans and cook over medium heat until the water evaporates.  Add 1/2 teaspoon of oil, the garlic and cook over medium low heat until the garlic starts to brown.  Set aside.
  3. In another small skillet, heat your pan over medium low heat.  These medallions were about an 1 1/4 to 1 1/2 thick so I wanted to make sure that they were cooked through before I seared them – I do reversed sear on my grill all the time and figured it would work on top of the stove.  I cooked the pork for 4 minutes a side in a skillet with a lid.  I removed the pork, cranked my cast iron skillet to medium high heat, added 1/2 teaspoon oil to the pan and once that was hot, seared both sides for about 1 1/2 minutes per side.
  4. Remove the pork to rest a bit.  In a small bowl, mix the chicken broth, mustard, honey, crushed red pepper, corn starch and salt and pepper and mix well.  Using a wooden spoon, pour that mixture into the cast iron skillet and scrape up all the bits on the bottom of the pan – let the sauce cook for about a minute, or until thickened.
beta
calories
589
fat
24g
protein
63g
carbs
30g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
I plated the green beans on one side.  Poured the cheesy grits next to the beans, then topped with seared pork chops and drizzled with the honey mustard sauce.

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The top picture was with my DSLR, the bottom with my iPhone  – these pictures don’t do this dinner justice – it was pure comfort food on a plate – and healthy to boot!  Only 11 smart points for the whole plate and dinner was literally ready in about 15 minutes or so.  I am pretty sure I am going to find any excuse to have cheesy grits at every meal going forward!

And I have to give a shout out to Weight Watchers who reposted my breakfast baked potato – and in the process I gained 150 new followers on Instagram – thanks WW!

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Seriously if you plan on having a giant group of people over at the holidays, this is the perfect brunch meal.  Bake a bunch of potatoes the night before and just let them hang out on the kitchen counter overnight.  The next day, scoop out the potato filling, scramble with eggs and any veggies or meat you have on hand, refill the potato boats, top with cheese and bam – everyone eats at the same time.  With a bowl of fresh fruit, this is the perfect brunch – you could even do a breakfast potato bar where everyone makes their own filling – so many possibilities!

Alright, time to get this show on the road – we’ve made it to Wednesday!  Make it a great day!

8 thoughts on “Pork Medallions with Cheesy Grits

  1. Mom
    You can make that pork dinner for me next time I visit! I discovered how to "supreme" grapefruit when I watched Chopped. I'll add a suggestion: do it over a bowl so you capture the juice - and then squish the remains to get all of it! Yum...
  2. Carol Pavlik
    Double yum and what a deal on pork tenderloin. I learned the reverse cooking on Americas test kitchen for pork chops. No more overcooked chops. I love pork and can't wait to try this. Love your blog.
  3. I kind of cut citrus like that, but didn't know about deliberately having a flap between each wedge. Neat video to watch and of course I like the owner's name AND correct spelling, LOL!
    • Biz
      Besides you, she's the only other Shelley that I know! We have some really neat videos on our website, I've only scratched the surface :D
  4. Kym
    You can leave a baked potato out on the counter all night? Amazing...you have all these little tips tucked away. I'm all let's get that food in the refrigerator so it doesn't get bacteria growing etc. Sometimes I think I am too cautious. I should be more like my husband (is it green, fuzzy or emitting a foul odor? if no, it is okay to eat). The pork dinner looks like a magazine layout. Yum! I love it when I can cook for just myself. I get more creative.

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