Thinking about the flavors of Provence brings memories of the simple and delicious cooking in the South of France. For this Provencal Pork, I decided to add a simple tapenade to oven roasted pork tenderloin to make a quick meal. Another secret to bring out the French flavors is using Herbes de Provence seasoning. It’s an aromatic mixture usually including thyme, basil, rosemary, tarragon, marjoram and oregano. You can also use it to flavor poultry or lamb.
Sauteed potatoes with red and green peppers are a perfect accompaniment to balance out the meal. To speed up the cooking, I first microwave the potatoes and peppers and then finish sauteing them in the same skillet used to make the pork.
Helpful Hints:
Italian seasoning can be used instead of herbs de Provence.
Red wine vinegar can be used instead of balsamic vinegar.
COUNTDOWN:
Preheat oven to 450 degrees.
Microwave potatoes and peppers and set aside, covered.
Prepare pork, saute and place in oven.
While pork bakes, make tapenade.
When pork is removed from skillet, saute the potatoes.
SHOPPING LIST:
To buy: 3/4 pound pork tenderloin, 1 bottle herbes de Provence seasoning, 1 jar fig jam, 1 jar black olives, 1 bottle balsamic vinegar, 1 bunch fresh thyme or 1 bottle dried thyme, 3/4 pound red or yellow potatoes, 1 red bell pepper, 1 green bell pepper.
Staples: olive oil, garlic, salt and black peppercorns.
Pork Provencal with Tapenade
Recipe by Linda Gassenheimer
3/4 pound pork tenderloin
1 tablespoon Herbes de Provence seasoning
Pinch salt and freshly ground black pepper
1/4 cup fig jam
3 teaspoons olive oil, divided use
12 pitted black olives, chopped (about 1/3 cup)
2 tablespoons balsamic vinegar
2 tablespoons fresh thyme or 2 teaspoons dried thyme
Preheat oven to 450 degrees. Remove visible fat from the pork tenderloin. In a small bowl, mix Herbes de Provence with a pinch of salt and black pepper and rub into the pork. Heat 1 teaspoon oil in a skillet that can be used in the oven. And pork, turning occasionally until lightly browned on all sides, about 4 minutes. Transfer skillet to preheated-oven and cook until thickest part measures 135 degrees about 7 to 8 minutes. While pork, cooks, make the tapenade. Stir together fig jam, remaining 2 teaspoons olive oil, olives, vinegar and thyme. Remove skillet from the oven. Be sure to cover the skillet handle. It will be very hot. Place pork on a cutting board to rest while you saute the potatoes. Cut pork into 1-inch slices. Divide between two dinner plates and spoon tapenade over the pork slices.
Yield 2 servings.
Per serving: 407 calories (30 percent from fat),13.4 g fat (2.6 g saturated, 6.7 g monounsaturated), 108 mg cholesterol, 36.2 g protein, 32.9 g carbohydrates, 1.6 g fiber, 300 mg sodium.
Potatoes and Peppers
Recipe by Linda Gassenheimer
3/4 pound red or yellow potatoes
1/2 cup red bell pepper cubes
1/2 cup green bell pepper cubes
2 garlic cloves, crushed
2 teaspoons olive oil
Salt and freshly ground black pepper
Wash potatoes do not peel. Cut into 1/2-inch pieces. Cut peppers into 1/2-inch pieces. Add potatoes and peppers to microwave safe bowl with the garlic. Cover with a plate or plastic wrap. Microwave on high for 5 minutes. Remove from microwave and let stand, covered, until pork is removed from the skillet and placed on a cutting board. Toss the potatoes and peppers with olive oil and salt and pepper to taste. Using the same skillet used for the pork, add the potatoes and peppers and saute 2 to 3 minutes. Divide in half and serve with the pork.
Yield 2 servings.
Per serving: 175 calories (25 percent from fat), 4.9 g fat (0.7 g saturated, 2.2 g monounsaturated), no cholesterol, 3.8 g protein, 30.5g carbohydrates, 3.9 g fiber, 34 mg sodium.
(Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected].)
©2023 Tribune Content Agency, LLC
