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Recipe: Pork medallions with herbes de Provence

Recipe: Pork medallions with herbes de Provence

Pork medallions with herbes de Provence — one of many healthy recipes from Mayo Clinic.

Herbes de Provence is a combination of dried herbs, including thyme, marjoram, rosemary, basil, fennel, sage and lavender. This blend works well with meats, poultry and vegetables.


Directions

Sprinkle the pieces of pork with black pepper. Place the pork between sheets of wax 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, 2 to 3 minutes on each side. 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 immediately.


Ingredients
  • 8 ounces pork tenderloin, trimmed of visible fat and cut crosswise into 6 pieces
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon herbes de Provence
  • 1/4 cup dry white wine

Exchange Data
Dash
Dairy 
Fats 
Fruits 
Grains 
Meat
Nuts_Seeds_Drybeans 
Sweets 
Vegetables 
Diabetes
Fats 
Freefoods 
Fruits 
Meat
Milk 
NonStarchyVegetables 
Starches 
Sweets 
HWP
Carbs 
Fats 
Protein Dairy1 1/2 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories156 
Carbohydratetrace 
Cholesterol74 mg 
Fiber0 g 
Monounsaturatedfat2 g 
Potassium 
Protein24 g 
Saturatedfat1 g 
Servingsize 
Sodium58 mg 
TotalFat4 g 

2010-12-01

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