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Pork medallions with herbes de Provence

May 27, 2026

Recipe

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

Serves 2

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.

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.

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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils Fruits Grains and grain products 3 Meats, poultry and fish Nuts, seeds and dry beans Sweets Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates Fats Fruits 1.5 Protein and dairy Sweets Vegetables

Nutritional analysis per serving

Calcium 148 Calories 1 g Total carbohydrate 74 mg Cholesterol Dietary fiber 1 g Monounsaturated fat Potassium 24 g Protein 1 g Saturated fat 3 ounces pork Serving size 62 mg Sodium 2.5 g Total fat