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Braised Pork Marsala

Global.Platter's picture
  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)

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: 
Side Dish

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1692 Calories from Fat 298

% Daily Value*

Total Fat 34 g51.7%

Saturated Fat 8.4 g41.9%

Trans Fat 0.2 g

Cholesterol 453.5 mg151.2%

Sodium 1730.6 mg72.1%

Total Carbohydrates 170 g56.6%

Dietary Fiber 1.2 g4.7%

Sugars 14.9 g

Protein 123 g246.5%

Vitamin A 12.9% Vitamin C 0.46%

Calcium 8.4% Iron 65.5%

*Based on a 2000 Calorie diet

Braised Pork Marsala Recipe