Pork Marsala

Oxmoor House
4 servings (serving size: 3/4 cup pork mixture)


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1/4 cup all-purpose flour
1/4 teaspoon salt
1 pound pork tenderloin, trimmed and cut into 1/2-inch-thick slices
1 tablespoon light butter
Cooking spray
3/4 cup Marsala or other red wine
1 large garlic clove, minced
1 teaspoon beef-flavored bouillon granules
1/2 teaspoon freshly ground black pepper


Prep: 5 Minutes
Cook: 9 Minutes

Combine flour and salt in a heavy-duty, zip-top plastic bag. Add pork; seal bag, and shake until pork is coated.

Melt butter in a large nonstick skillet coated with cooking spray over medium heat. Add pork; cook until browned, turning once. Remove from pan. Add wine, garlic, bouillon granules, and pepper to pan; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes. Return pork to pan; cover and simmer 2 minutes or until sauce thickens. Serve over pasta, if desired.

Created date

March 2010

Nutritional Information

Calories 180
Fat 5.5 g
Satfat 2.4 g
Protein 24.0 g
Carbohydrate 7.3 g
Cholesterol 69 mg
Iron 1.8 mg
Sodium 402 mg
Caloriesfromfat 28 %
Fiber 0.3 g
Calcium 12 mg