Instructions: 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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