Recipe - Thyme-Scented Pork Marsala

2 Three fourths pound Pork tenderloins
1/3 cup Allpurpose flour
One fourth teaspoon Salt
2 tablespoon Stick margarine, divided
1 One fourth cup Dry marsala
2 teaspoon Chopped fresh thyme
1 teaspoon Beefflavored bouillon
granules
Thyme sprigs, optional

Trim fat from pork; cut each tenderoin crosswise into 1/2inch slices.
Combine flour and salt in a ziptop plastic bag; add pork. Seal bag, and
shake well to coat; set aside.

Melt 1 tbsp margarine in a nonstick skillet over mediumhigh heat. Add half
of pork; cook 1 One half 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 mediumhigh 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 MCRecipe Digest V1
#623 by The Taillons taillon@access.mountain.net on May 29, 1997