Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2¾ pounds | Pork tenderloins |
| ⅓ cup | All-purpose flour |
| ¼ teaspoon | Salt |
| 2 tablespoons | Stick margarine, divided |
| 1¼ cup | Dry marsala |
| 2 teaspoons | Chopped fresh thyme |
| 1 teaspoon | Beef-flavored bouillon granules |
| \N \N | Thyme sprigs, optional |
Trim fat from pork; cut each tenderoin crosswise into ½-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 1½ 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@...> on May 29, 1997