Pork Marsala

•2 whole pork tenderloins (1 1/2 to 2 pounds total)
•1 tablespoon canola oil
•1 tablespoon butter
•Salt and pepper
•2 garlic cloves, finely chopped
•1/2 teaspoon crumbled dried thyme
•1/2 cup reduced sodium chicken broth
•1/4 cup dry marsala
•1/4 cup water
•1 tablespoon tomato paste
•2 teaspoons granular sugar substitute
•2 tablespoons chopped fresh Italian (flat leaf) parsley

Heat oven to warm setting. Slice tenderloins diagonally into 3/4 thick cutlets. Pound cutlets to 1/4 thickness between layers of plastic wrap. Heat oil and butter in a large heavy skillet over medium-high heat. Brown cutlets in batches, 2 minutes per side. Transfer to a plate, sprinkle with salt and pepper and place in warm oven. Add garlic and thyme to skillet. Cook, stirring, 30 seconds. Add chicken broth, marsala, water, tomato paste, and sugar substitute. Mix well, and cook 5 minutes over medium-high heat until sauce thickens. Return pork and any accumulated juices to skillet and simmer until meat is cooked through, about 2 minutes. Serve immediately; garnished with parsley.

(courtesy of the Atkins website)

Number of Servings: 6

Recipe submitted by SparkPeople user VBERTINI.