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Obesity Discussion · 01-29-06, 02:48 AM

Pork medallions with herbes de Provence
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.

SERVES 2
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 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.

Nutritional Analysis(per serving)Calories 156 Cholesterol 74 mg
Protein 24 g Sodium 58 mg
Carbohydrate trace Fiber 0 g
Total fat 4 g Potassium 438 mg
Saturated fat 1 g Calcium 8 mg
Monounsaturated fat 2 g

MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
Protein and dairy 1 1/2

Your healthy weight pyramid: A tool for weight loss
A sample menu using the Mayo Clinic Healthy Weight Pyramid
DIABETES MEAL PLAN EXCHANGES
Meat and meat substitutes 3

Your diabetes meal plan: Exchange lists
DASH EATING PLAN SERVINGS
Meats, poultry and fish 1

http://www.mayoclinic.com/health/hea...ecipes/NU00537

01-29-06, 02:48 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,874 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Pork medallions with herbes de Provence Pork medallions with herbes de Provence 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. SERVES 2 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 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. Nutritional Analysis(per serving)Calories 156 Cholesterol 74 mg Protein 24 g Sodium 58 mg Carbohydrate trace Fiber 0 g Total fat 4 g Potassium 438 mg Saturated fat 1 g Calcium 8 mg Monounsaturated fat 2 g MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS Protein and dairy 1 1/2 Your healthy weight pyramid: A tool for weight loss A sample menu using the Mayo Clinic Healthy Weight Pyramid DIABETES MEAL PLAN EXCHANGES Meat and meat substitutes 3 Your diabetes meal plan: Exchange lists DASH EATING PLAN SERVINGS Meats, poultry and fish 1 http://www.mayoclinic.com/health/hea...ecipes/NU00537 __________________