3 tbsp. vegetable oil
1 lb. pork tenderloin
3/4 c. flour, spread on plate or waxed paper
1/2 tsp. salt
Pepper
1/2 c. dry Marsala
3 tbsp. butter

Cut pork into thin slices and pound flat. Heat oil in skillet over medium high heat. Dip pork slices in flour, shake off excess. When oil is hot, slide pork into pan and brown on both sides. Transfer to plate. Season with salt and pepper.

Remove oil from pan, add Marsala (port wine also works). Boil for 1 minute, scraping up stuck bits. Add butter and juices from pork. When thickened, turn heat to low. Add pork and baste in sauce for a minute. Serve.