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Thyme-Scented Pork Marsala




Source of Recipe


Weight Watchers - May/June 1997


Recipe Introduction


Serving Size : 6


List of Ingredients





2 3/4 lb pork tenderloins
1/3 c all-purpose flour
1/4 tsp salt
2 tbsp stick margarine -- divided
1 1/4 c dry marsala
2 tsp chopped fresh thyme
1 tsp beef-flavored bouillon granules
thyme sprigs -- optional



Recipe



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.