Pork medallions with herbes de Provence - Mayo Clinic

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Pork medallions with herbes de Provence

Print Products and services By Mayo Clinic Staff

Dietitian 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.

Number of servings

Serves 2 Low Sodium

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.

Nutritional analysis per serving

Serving size About 3 ounces cooked

Calories 120Total fat 2 gSaturated fat 1 gTrans fat TraceMonounsaturated fat 1 gCholesterol 74 mgSodium 62 mgTotal carbohydrate 1 gDietary fiber TraceTotal sugars TraceAdded sugars 0 gProtein 24 g

Mayo Clinic Healthy Weight Pyramid Servings

Protein and dairy 1

Diabetes Meal Plan Choices

Meat and meat substitutes 3

DASH Eating Plan Servings

Meats, poultry and fish 3 DASH diet: Recommended servings Sample DASH menus ShareTweet Nov. 19, 2016 Show references Tyler Herbst S. Food Lover's Companion. 3rd ed. New York, N.Y.: Barron's Educational Series Inc.; 2001:298.

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