1 pound pork tenderloin, trimmed and cut into 1/2-inch-thick slices
1 tablespoon light butter
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
How to Make It
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.
Oxmoor House Healthy Eating Collection
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.