Pork Marsala

• 1 (1-pound) pork tenderloin
• 1/4 cup all-purpose flour
• 1/8 teaspoon salt
• 1 tablespoon margarine
• 3/4 cup Marsala wine
• 1 teaspoon beef-flavored bouillon granules
• 1/4 teaspoon freshly ground black pepper
• 3 cups cooked capellini

1. Trim fat from tenderloin; cut tenderloin into 1/2-inch-thick slices. Combine flour and salt in a heavy-duty zip-top plastic bag. Add tenderloin; seal bag, and shake until tenderloin is well coated.
2. Melt margarine in a nonstick skillet over medium heat. Add tenderloin; cook until browned, turning once. Remove from pan. Add wine, bouillon granules, and pepper to pan; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes. Return tenderloin to pan; cover and simmer 2 minutes or until sauce is thickened. Spoon pork mixture evenly over pasta.
3. Tip: You can use any type of thin pasta in place of the capellini--spaghetti, angel hair, or fettuccine. You'll need about 8 ounces of dry pasta to get 3 cups cooked. Cook the pasta according to package directions, omitting the salt and fat.

pork tenderloin, allpurpose, salt, margarine, marsala wine, beefflavored bouillon granules, freshly ground black pepper, capellini

Taken from www.myrecipes.com/recipe/pork-marsala (may not work)