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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 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 black pepper |
3 cups cooked capellini |
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. Add tenderloin; seal bag, and shake until tenderloin is well coated.
2. Melt margarine in a nonstick skillet over medium heat. Add tenderloin; cook until browned, turning once. Remove from pan. Add wine, bouillon granules, and pepper to pan; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes. Return tenderloin to pan; cover and simmer 2 minutes or until sauce is thickened. Spoon pork mixture evenly over pasta.
3. Tip: You can use any type of thin pasta in place of the capellini-spaghetti, angel hair, or fettuccine. You'll need about 8 ounces of dry pasta to get 3 cups cooked. Cook the pasta according to package directions, omitting the salt and fat.
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