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Braised Pork Marsala

Global.Platter's picture
Ingredients
  Pork tenderloin 1 Pound
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Margarine 1 Tablespoon
  Marsala wine 3⁄4 Cup (12 tbs)
  Beef flavored bouillon granules 1 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Cooked capellini 2 Cup (32 tbs) (Cooked Without Salt Or Fat)
Directions

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.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Braising
Ingredient: 
Pork

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