Herbes De Provence Pork Medallions

READY IN: 15mins
Recipe by Mims Squims

This is so much easier to make than it is to say! I made this once when experimenting in the kitchen, and now we have it once a week. An excellent dish when you're short on time but need to impress!

Top Review by Tinkerbell

What a surprise! I had chosen this recipe one day, printed it out and then bought the pork tenderloin. But then a couple days later I decided it was too simple and wouldn't have enough flavor for my family. I chose another recipe instead and actually tagged it in the games forum. But when it was time to start dinner, I accidentally picked up THIS recipe and started cooking. About half way through I realized what I'd done and just had to laugh at myself. Obviously, this recipe wanted to get made! :) Well, as it turns out, my family RAVED over the flavor of this pork, and they were amazed at how tender it was. I don't usually tenderize because my tenderizer pulverizes, but your method of using the rolling pin was perfect. I used a marble pin and it took no effort to flatten the meat slices and none of them got shredded in the process! Thanks for posting such a wonderful recipe, Mims & Squims! We'll be making this again.

Ingredients Nutrition


  1. Cut pork into 6 pieces & sprinkle with black pepper.
  2. Place pork between sheets of wax paper & roll with rolling pin until about 1/4" thick.
  3. Heat oven to 200°F
  4. In a large frying pan, cook pork over medium heat until browned (3 minutes each side)Remove from heat & place in baking dish. Sprinkle with herbes de Provence & place in oven to keep warm.
  5. Pour wine into frying pan. Cook until boiling. Scrape cooked on brown bits from bottom of pan and stir until partially reduced.
  6. Remove pork from oven, pour wine sauce over pork and serve.

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