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Health Information Library Recipes Pork medallions with herbes de Provence

Pork medallions with herbes de Provence

Nutrition Facts

Serving Size About 3 ounces cooked
Calories 120

Amount Per Serving
Monounsaturated fat 1 g
Saturated fat 1 g
Total fat 2 g
Sodium 62 mg
Cholesterol 74 mg
Dietary fiber Trace
Protein 24 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

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

Ingredients

(Serves 2)
  • 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.

Last Updated: November 19th, 2016