Pork Marsala with Mushrooms

Ingredients

• 2 lbpork tenderloin (about 2 small or one large tenderloins)
• salt and freshly ground black pepper
• 3 tablespoonsextra-virgin olive oil
• 3 tablespoonsbutter, divided (1 tablespoon and 2 tablespoons)
• 2 mediumshallots, finely diced
• 12 ozcremini mushrooms, thinly sliced
• 1 tablespoonall-purpose flour
• 0.5 cupdry Marsala wine
• 1 cupchicken broth
• 3 tablespoonsheavy whipping cream (35% b.f.)
• 0.25 cupfresh flat-leaf or curly parsley, chopped, plus more for garnish

Directions

1. 1

   Trim the pork tenderloins of the silverskin and any excess fat. Cut the tenderloins into slices/medallions about 1 to 1½ inches thick. Place the medallions cut side up and press down with the palm of your hand to flatten them slightly. Season the pork with salt and pepper.

2. 2

   Heat 3 tablespoons of olive oil together with 1 tablespoon of the butter in a large skillet over medium-high heat (or slightly higher). When the butter is melted and foaming, add the pork to the pan (do in two batches if necessary). Cook undisturbed until well-browned underneath, about 2 to 3 minutes. Flip and cook the other side until well browned and slightly firm to the touch, about another 2 minutes. Transfer the pork medallions to a plate.

3. 3

   With the skillet still over medium-high heat, melt the remaining 2 tablespoons of butter in the pan. Add the shallots and cook about 30 seconds, scraping up any browned bits from the bottom of the pan. Add the mushrooms and cook until all the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes.

4. 4

   Sprinkle the mushrooms with the flour and stir until no dry flour is visible. Add the Marsala wine and allow it to boil for about 1 minute, or until almost completely evaporated.

5. 5

   Add the chicken broth and stir in. Allow the sauce to simmer vigorously until reduced by half, about 3 minutes. Stir in the cream and parsley.

6. 6

   Return the pork and any accumulated juices to the pan. Cook the pork with the sauce for 2 to 4 minutes (depending on thickness), flipping the pork once or twice, until firm to the touch and just reaching 145°F internal temperature.

7. 7

   Taste the sauce and add additional salt and pepper as needed. Serve immediately, garnished with additional parsley.