Braised Pork Marsala Recipe
Ingredients
| Pork tenderloin | 1 | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Margarine | 1 Tablespoon | |
| Marsala wine | 3/4 Cup (16 tbs) | |
| 1 teaspoon beef-flavored bouillon granules | ||
| Ground pepper | 1/4 Teaspoon | |
| Capellini | 2 Cup (16 tbs) | |
Directions
Trim fat from tenderloin; cut tenderloin into 1/2-inch-thick slices.
Combine flour and salt in a heavy-duty, zip-top plastic bag.
Seal bag; shake well.
Add tenderloin.
Seal bag; shake until well coated.
Melt margarine in a nonstick skillet over medium heat.
Add tenderloin; cook until browned, turning once.
Remove from skillet.
Add wine, bouillon granules, and pepper to skillet; bring to a boil.
Reduce heat, and simmer, uncovered, 2 minutes.
Return tenderloin to skillet; cover and simmer 2 minutes or until sauce is thickened.
Serve over pasta.
Combine flour and salt in a heavy-duty, zip-top plastic bag.
Seal bag; shake well.
Add tenderloin.
Seal bag; shake until well coated.
Melt margarine in a nonstick skillet over medium heat.
Add tenderloin; cook until browned, turning once.
Remove from skillet.
Add wine, bouillon granules, and pepper to skillet; bring to a boil.
Reduce heat, and simmer, uncovered, 2 minutes.
Return tenderloin to skillet; cover and simmer 2 minutes or until sauce is thickened.
Serve over pasta.
Chef
