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.
