Pork Marsala

recipe

Yield:

4 servings (serving size: 3 ounces pork and 3/4 cup pasta)

Recipe from

Oxmoor House

Nutritional Information

Calories 340
Caloriesfromfat 0.0 %
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

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 black pepper
3 cups cooked capellini

Preparation

Trim fat from tenderloin; cut tenderloin into 1/2-inch-thick slices. Combine flour and salt in a heavy-duty zip-top plastic bag. Add tenderloin; seal bag, and shake until tenderloin is well coated.

Melt margarine in a nonstick skillet over medium heat. Add tenderloin; cook until browned, turning once. Remove from pan. Add wine, bouillon granules, and pepper to pan; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes. Return tenderloin to pan; cover and simmer 2 minutes or until sauce is thickened. Spoon pork mixture evenly over pasta.

Tip: You can use any type of thin pasta in place of the capellini--spaghetti, angel hair, or fettuccine. You'll need about 8 ounces of dry pasta to get 3 cups cooked. Cook the pasta according to package directions, omitting the salt and fat.

Note:

All-New Complete Step-by-Step Diabetic

March 2006
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