*  Exported from  MasterCook  *
 
                         Thyme-Scented Pork Marsala
 
 Recipe By     : Weight Watchers - May/June 1997
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Not Sent
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      3/4 lb        pork tenderloins
      1/3  c             all-purpose flour
      1/4  tsp           salt
    2      tbsp          stick margarine -- divided
    1 1/4  c             dry marsala
    2      tsp           chopped fresh thyme
    1      tsp           beef-flavored bouillon granules
                         thyme sprigs -- optional
 
 Trim fat from pork; cut each tenderoin crosswise into 1/2-inch slices. 
 Combine flour and salt in a zip-top plastic bag; add pork.  Seal bag,
 and shake well to coat; set aside.
 
 Melt 1 tbsp margarine in a nonstick skillet over medium-high heat.  Add
 half of pork; cook 1 1/2 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 medium-high heat; cook 1
 minute.  Return pork to skillet; cover.  Reduce heat, simmer 2 minutes
 or until pork is done and sauce is thick.  
 
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