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Pork Marsala

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


  • 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

Nutrition 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

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. Add tenderloin; seal bag, and shake until tenderloin is well coated.

  2. 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.

  3. 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.

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