Pork medallions with herbes de Provence

Dietician's Tip

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.

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

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, 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.

Serving Information

Serves 2

Nutritional analysis per serving

Calories: 120
Total carbohydrate: 1 g
Cholesterol: 74 mg
Dietary fiber: Trace
Monounsaturated fat: 1 g
Protein: 24 g
Saturated fat: 1 g
Serving size: About 3 ounces cooked
Sodium: 62 mg
Total fat: 2 g

DASH Eating Plan Servings

Meats, poultry and fish: 3

Diabetes Meal Plan Choices

Meat and meat substitutes: 3

Mayo Clinic Healthy Weight Pyramid Servings

Protein and dairy: 1

Last Updated Nov 19, 2016


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