Pork Marsala

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.

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.

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.