Pork Marsala

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

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.