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Pork Marsala

Pork Marsala

Oxmoor House MARCH 2006

  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 340
  • Calories from fat: 0.0%
  • 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

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Pork Marsala Recipe