By Mayo Clinic Staff
Dietitian's tip:
Herbes de Provence is a mixture of dried herbs, including thyme, marjoram, rosemary, basil, fennel, sage and lavender. This blend works well with meats, poultry and vegetables.
Number of servings
Serves 2
- Gluten-free
- Weight management
- Low-fat
- Diabetes meal plan
- DASH diet
- Heart-healthy
- Low-sodium
- Low-fiber
Ingredients
- 8 ounces pork tenderloin, trimmed of visible fat and sliced into 6 pieces across the width
- Freshly ground black pepper, to taste
- 1/2 teaspoon herbes de Provence
- 1/4 cup dry white wine
Directions
Sprinkle the pieces of pork with black pepper. Place the pork between sheets of waxed paper. Pound with a mallet or roll with a rolling pin until about 1/4 inch thick.
In a large, nonstick frying pan, cook the pork over medium-high heat until the meat is browned, about 2 to 3 minutes on each side, until 145 degrees. Remove from heat and sprinkle with herbes de Provence. Place the pork on individual plates and keep warm.
Pour the wine into the frying pan. Cook until boiling. Scrape the brown bits from the bottom of the pan. Pour the wine sauce over the pork and serve right away.
Nutritional analysis per serving
Serving size: 3 ounces pork
- Calories 148
- Total carbohydrate 1 g
- Total sugars Trace
- Protein 24 g
- Total fat 2.5 g
- Saturated fat 1 g
- Trans fat Trace
- Monounsaturated fat 1 g
- Polyunsaturated fat 0.5 g
- Cholesterol 74 mg
- Sodium 62 mg
- Potassium 473 mg
- Calcium 8 mg
- Magnesium 34 mg
- Vitamin D 9 IU
- Iron 1 mg
- Meats, poultry and fish 3
Show References
- Tyler Herbst S. Food Lover's Companion. 3rd ed. New York, N.Y.: Barron's Educational Series Inc.; 2001:298.
Original article: https://www.mayoclinic.org/healthy-lifestyle/recipes/pork-medallions-with-herbes-de-provence/rcp-20049808