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Title: Thyme-Scented Pork Marsala Categories: Not, Sent Yield: 6 Servings 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 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 |