Pork Provencale

Transport your taste buds to the sun-soaked countryside of southern France with this delightful Pork Provençale recipe. Tender pork medallions are perfectly seared and simmered in a rich, aromatic sauce infused with Herbes de Provence, garlic, and dry white wine. The addition of juicy canned tomatoes, briny kalamata olives, and a hint of onion creates a flavor profile that's both rustic and elegant. This one-pan dish, ready in under an hour, is as comforting as it is sophisticated. Serve it over fluffy white rice, alongside crusty artisan bread, or paired with roasted vegetables for a hearty meal that feels like a vacation on a plate. Perfect for an easy weeknight dinner or a dinner party centerpiece, this recipe combines French charm and practicality in each delicious bite.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 lb pork tenderloin
• 2 tbsp all-purpose flour
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 0.5 cup dry white wine
• 14 oz canned diced tomatoes
• 1 cup chicken broth
• 1 tsp Herbes de Provence
• 0.5 cup, sliced kalamata olives
• 2 tbsp, chopped fresh parsley

Directions

Step 1

Slice the pork tenderloin into 1-inch medallions and pat dry with paper towels.

Step 2

In a shallow dish, combine the flour, salt, and black pepper. Dredge each pork medallion in the flour mixture, shaking off any excess.

Step 3

In a large skillet or sauté pan, heat the olive oil and butter over medium-high heat. Once hot, add the pork medallions and sear them for 2-3 minutes on each side until golden brown. Remove from the pan and set aside on a plate.

Step 4

Lower the heat to medium and add the diced onion to the same pan. Sauté for 4-5 minutes until softened and translucent.

Step 5

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 6

Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.

Step 7

Add the diced tomatoes (with their juices), chicken broth, and Herbes de Provence to the pan. Stir to combine.

Step 8

Return the pork medallions to the pan, nestling them into the sauce. Reduce the heat to medium-low, cover, and let simmer for 20 minutes, occasionally spooning the sauce over the pork.

Step 9

Uncover the pan and stir in the sliced kalamata olives. Simmer for another 5 minutes to allow the flavors to meld.

Step 10

Taste the sauce and adjust seasoning with additional salt and pepper if needed.

Step 11

Garnish with chopped fresh parsley and serve the Pork Provençale warm, alongside fluffy rice, crusty bread, or roasted vegetables.

Nutrition Facts

Serving size	(1515.5g)

Amount per serving	% Daily Value*
Calories	1668.7

Total Fat 97.8g	0%
Saturated Fat 23.2g	0%
Polyunsaturated Fat 8.3g
Cholesterol 347.4mg	0%
Sodium 6412.7mg	0%
Total Carbohydrate 52.0g	0%
Dietary Fiber 18.1g	0%
Total Sugars 18.0g
Protein 122.2g	0%

Vitamin D 36.3IU	0%
Calcium 350.1mg	0%
Iron 13.9mg	0%
Potassium 3458.5mg	0%

*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.

Source of Calories

Fat: 55.8%

Protein: 31.0%

Carbs: 13.2%