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Ingredientes
- 2Â 3/4 lb Pork tenderloins
- 1/3 c. All-purpose flour
- 1/4 tsp Salt
- 2 Tbsp. Stick margarine, divided
- 1Â 1/4 c. Dry marsala
- 2 tsp Minced fresh thyme
- 1 tsp Beef-flavored bouillon granules
- Â Â Thyme sprigs, optional
Direcciones
- Trim fat from pork; cut each tenderoin crosswise into 1/2-inch slices.
- Combine flour and salt in a zip-top plastic bag; add in pork. Seal bag, and shake well to coat; set aside.
- Heat 1 tbsp margarine in a nonstick skillet over medium-high heat. Add in half of pork; cook 1 1/2 min on each side or possibly till browned. Remove pork from skillet; set aside and keep hot. Repeat procedure with remaining margarind and pork.
- Add in wine to skillet, scraping skillet to loosen browned bits. Add in thyme and bouillon granules. Bring to a boil over medium-high heat; cook 1 minute.
- Return pork to skillet; cover. Reduce heat, simmer 2 min or possibly till pork is done and sauce is thick.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 6 servings | |
| Calories 353 | |
| Calories from Fat 73 | 21% |
| Total Fat 8.13g | 10% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.73g | |
| Cholesterol 128mg | 43% |
| Sodium 253mg | 11% |
| Potassium 843mg | 24% |
| Total Carbs 12.11g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.84g | 3% |
| Protein 42.22g | 68% |
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