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Tender, hand-trimmed medallions of pork tenderloin soak up the aromas of the French Countryside thanks to Herbes de Provence (an herb blend originating from the south of France with thyme, marjoram, rosemary and other herbs), and then are sauteed in a light sauce of white wine and garlic. Simple ingredients that yield great flavor in true French tradition. A side of haricots verts (thin French green beans) included. Serve with a salad or roasted potatoes. Gluten-free. (stove)
Prep Time: 5 minutes
Cook Time: 12-15 minutes
Thaw completely in refrigerator. Heat 1-2 Tbsp of oil or butter in a non-stick skillet over med-high heat. Place chicken in skillet. Sauté 3-4 minutes, flipping during cooking to ensure all sides of meat are browned. When fully cooked (155F), place pork on a serving plate and cover with a lid or foil to retain heat. Pour wine sauce into pan, scraping brown bits from cooked meat into sauce. Boil 2-3 minutes, stirring constantly. Sauce will be thin. Serve sauce on the side or pour directly over chicken. Serve with haricots verts (French green beans). Bon Appetit!
Ingredients: Pork, white wine, lemon juice, butter, olive oil, herbs de provence, garlic, salt, pepper. Contains: dairy. Approximate nutrition per 1/3 of half size of 1/6 of full size entrée: Calories: 207, fat:9.2g, Sat fat 2.1g, Protein: 24g, Cholesterol:67 Sodium: 461 Carbs:2.4 French Green Beans add 20 calories, no fat, 2g fiber and 4g carbs.