Herbes De Provence Pork Medallions
Delight your taste buds with these Herbes de Provence Pork Medallions—an elegant yet simple dish that captures the essence of French countryside cuisine. Tender slices of pork tenderloin are generously seasoned with aromatic Herbes de Provence, then seared to golden perfection before being bathed in a luxurious pan sauce made from chicken stock, dry white wine, and a touch of heavy cream. The caramelized pork flavors are elevated by the herbaceous, buttery sauce, making every bite an indulgent experience. This quick and versatile recipe, ready in just 30 minutes, is perfect for weeknight dinners or special occasions. Serve with roasted vegetables or creamy mashed potatoes, and don’t forget the fresh parsley garnish for a final flourish!
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 teaspoons Herbes de Provence
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 0.5 cup chicken stock
- 0.25 cup dry white wine
- 2 tablespoons heavy cream
- 1 tablespoon fresh parsley
Instructions
Trim the pork tenderloin of any silver skin, then slice it into 1-inch thick medallions.
Season the medallions with salt, black pepper, and 1 teaspoon of Herbes de Provence on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the pork medallions in a single layer and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the medallions from the skillet and set aside.
Reduce the heat to medium and add unsalted butter to the skillet. Once melted, sprinkle in the remaining Herbes de Provence and stir for 30 seconds to release the aromatics.
Pour in the chicken stock and dry white wine. Scrape the bottom of the skillet with a wooden spoon to deglaze the pan, loosening any browned bits. Let the sauce simmer for 3-5 minutes, or until it reduces by half.
Stir in the heavy cream and simmer for an additional 2 minutes, until the sauce thickens slightly.
Return the pork medallions to the skillet, spooning the sauce over the top. Cook for 2-3 minutes, just to warm through and allow the flavors to meld.
Transfer the medallions to a serving platter, garnish with fresh parsley, and serve immediately with the pan sauce drizzled on top.
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 1.2 g | 0% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.2 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
