Instructions: * Can substitute 1 1/4 cups dry white wine Plus 2 tablespoons of brandy.

Cut each tenderloin into 6 (2-ounce) medallions. Place cut side down, between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.

Dredge pork in flour. Cook half of pork medallions in 2 tablespoons butter in a large skillet over medium heat about 2 minutes on each side or until pork medallions are lightly browned. Remove from skillet; keep warm. Repeat procedure with remaining butter and pork medallions. Pour off excess butter, if necessary, leaving pan drippings.

Add Marsala, bouillon granules and pepper to skillet. Simmer mixture 3 to 4 minutes.

Return pork to skillet; cover and simmer 2 minutes.

Serve with rice.

Serving Ideas : Serve with hot cooked rice.

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