Pork dish recalls flavors of France

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 Herbes de Provence.
• Red wine vinegar can be used instead of balsamic vinegar.

Provencal Pork With Tapenade

Yield 2 servings. 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. Add 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.

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

Yield 2 servings. 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.

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, 30.5 g carbohydrates, 3.9 g fiber, 34 mg sodium.