Braised Pork Marsala
|Pork tenderloin||1 Pound|
|All purpose flour||1⁄4 Cup (4 tbs)|
|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)|
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.
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.