1 lb boneless pork roast
1/4 c butter
1/4 c Marsala or Maderia wine
flour

Dredge lightly in flour thin slices of pork roast. Saute in butter. When juices begin to emerge on the upper side (after about 3 minutes), turn pork and saute for 3 minutes more until pork is done. Remove from skillet. Deglaze the pan juices with the wine. Pour sauce over pork slices and serve.