| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Not, Sent | 6 | Servings | |
INGREDIENTS
| 2 3/4 | lb | Pork tenderloins |
| 1/3 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 2 | tb | Stick margarine, divided |
| 1 1/4 | c | Dry marsala |
| 2 | ts | Chopped fresh thyme |
| 1 | ts | Beef-flavored bouillon granules |
| Thyme sprigs, optional |
INSTRUCTIONS
Trim fat from pork; cut each tenderoin crosswise into 1/2-inch slices. Combine flour and salt in a zip-top plastic bag; add pork. Seal bag, and shake well to coat; set aside. Melt 1 tbsp margarine in a nonstick skillet over medium-high heat. Add half of pork; cook 1 1/2 minutes on each side or until browned. Remove pork from skillet; set aside and keep warm. Repeat procedure with remaining margarind and pork. Add wine to skillet, scraping skillet to loosen browned bits. Add thyme and bouillon granules. Bring to a boil over medium-high heat; cook 1 minute. Return pork to skillet; cover. Reduce heat, simmer 2 minutes or until pork is done and sauce is thick. Recipe by: Weight Watchers - May/June 1997 Posted to MC-Recipe Digest V1 #623 by The Taillons <taillon@access.mountain.net> on May 29, 1997
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