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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 (1-pound) pork tenderloin |
1/4 cup all-purpose flour |
1/8 teaspoon salt |
1 tablespoon margarine |
3/4 cup marsala wine |
1 teaspoon beef-flavored bouillon granules |
1/4 teaspoon freshly ground pepper |
3 cups cooked capellini (cooked without salt or fat) |
Directions:
1. Trim fat from tenderloin; cut tenderloin into 1/2-inch-thick slices. Combine flour and salt in a heavy-duty, zip-top plastic bag. Seal bag; shake well. Add tenderloin. Seal bag; shake until well coated.
2. Melt margarine in a nonstick skillet over medium heat. Add tenderloin; cook until browned, turning once. Remove from skillet. Add wine, bouillon granules, and pepper to skillet; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes. Return tenderloin to skillet; cover and simmer 2 minutes or until sauce is thickened. Serve over pasta.
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