Braised Pork Marsala

Ingredients

• 1 teaspoon beef-flavored bouillon granules 
• 3 cups capellini cooked ( without salt or fat)
• 0.3 cup flour all-purpose
• 1 tablespoon butter 
• 0.8 cup marsala wine 
• 0.3 teaspoon pepper freshly ground
• 1 pound pork tenderloin 
• 0.1 teaspoon salt 

Equipment

• frying pan
• ziploc bags

Directions

1. Trim fat from tenderloin; cut tenderloin into 1/2-inch-thick slices.
2. Combine flour and salt in a heavy-duty, zip-top plastic bag. Seal bag; shake well.
3. Add tenderloin. Seal bag; shake until well coated.
4. Melt margarine in a nonstick skillet over medium heat.
5. Add tenderloin; cook until browned, turning once.
6. Remove from skillet.
7. Add wine, bouillon granules, and pepper to skillet; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes. Return tenderloin to skillet; cover and simmer 2 minutes or until sauce is thickened.
8. Serve over pasta.