Serving Size
Serves 2
Ingredients
- 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
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, 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.
| Nutrition Facts |
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Serving size 3 ounces pork
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Amount Per Serving |
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Calories
148
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Total fat
2.5 g
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Saturated fat
1 g
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Cholesterol
74 mg
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Sodium
62 mg
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Total carbohydrate
1 g
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Protein
24 g
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Nutritional details are an estimate and should only be used as a guide for approximation.
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