Braised Pork Marsala

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 340
  • Calories from fat: 17%
  • Fat: 6.6g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 29.7g
  • Carbohydrate: 37.6g
  • Fiber: 1.9g
  • Cholesterol: 74mg
  • Iron: 0.0mg
  • Sodium: 403mg
  • Calcium: 0.0mg

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)

Preparation

  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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