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Braised Pork Marsala

Prep time 5 mins
Cook time 10 mins
Yield 4 servings.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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