Braised Pork Marsala

Oxmoor House
4 servings.


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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)


Prep: 5 Minutes
Cook: 10 Minutes

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.

Created date

August 2009

Nutritional Information

Calories 340
Caloriesfromfat 17 %
Fat 6.6 g
Satfat 1.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 29.7 g
Carbohydrate 37.6 g
Fiber 1.9 g
Cholesterol 74 mg
Iron 0.0 mg
Sodium 403 mg
Calcium 0.0 mg