Pork Marsala

• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 pound pork tenderloin, trimmed and cut into 1/2-inch-thick slices
• 1 tablespoon light butter
• Cooking spray
• 3/4 cup Marsala or other red wine
• 1 large garlic clove, minced
• 1 teaspoon beef-flavored bouillon granules
• 1/2 teaspoon freshly ground black pepper

1. Combine flour and salt in a heavy-duty, zip-top plastic bag. Add pork; seal bag, and shake until pork is coated.
2. Melt butter in a large nonstick skillet coated with cooking spray over medium heat. Add pork; cook until browned, turning once. Remove from pan. Add wine, garlic, bouillon granules, and pepper to pan; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes. Return pork to pan; cover and simmer 2 minutes or until sauce thickens. Serve over pasta, if desired.

allpurpose, salt, pork tenderloin, light butter, cooking spray, marsala, garlic, beefflavored bouillon granules, freshly ground black pepper

Taken from www.myrecipes.com/recipe/pork-marsala-0 (may not work)