Recipe: Pork medallions with herbes de Provence
Recipe: Pork medallions with herbes de ProvenceDietitian'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. Serves:
2
Ingredients
DirectionsSprinkle 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. © 1998-2013 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.
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