1 pound pork tenderloin (cut into 1/2inch slices)
2 tablespoons olive oil
3 cloves of garlic (minced)
1/ 2 cup Marsala wine
2 tablespoons fresh parsley (chopped)
1. Lightly dust pork with flour. Heat the olive oil in a large skillet over medium heat. Cook the pork tenderloin for about 3 minutes on each side or until browned. Remove them from the pan, reduce the heat to medium and add the garlic to the skillet.
2. Cook the garlic for about I minute, add the wine, and return the pork to the skillet. Cook for 3 minutes or until pork is no longer pink in the center.
3. Remove pork from the skillet, stir in the parsley and simmer the wine mixture till slightly thickened.
Serve with wine sauce over the chops.