Prok Medallions with Marsala

1 pound pork tenderloin, cut into 1/2 inch slices

all-purpose flour

2 tablespoons olive oil

1 clove garlic, minced

1/2 cup sweet Marsala wine

2 tablespoons chopped fresh parsley

Lightly dust pork with flour. Heat oil in large skillet over medium-high heat until hot. Add pork slices; cook 3 minutes per side or until browned. Remove from pan. Reduce heat to medium.

Add garlic to skillet, cook and stir 1 minuted. Add wine and pork; cook 3 minutes or until pork is barely pink in center. Remove pork from skillet. Stir in parsley. Simmer wine mixture until slightly thickened, 2 to 3 minutes.

For a special touch, sprinkle with chopped red onion just before serving.